Partridge Pie from Tony Bilson's Recipe Book by Tony Bilson

Ingredients

• 1½ tbl salt
• 1 tsp ground black pepper
• 450 g back fat
• 2 eggs
• 2 cloves garlic, crushed
• 150 ml chardonnay
• 1 tsp chopped thyme
• 1 tbl chopped shallots
• 100 g dried morels soaked in water overnight
• 250 g bacon
• 6 partridges
• 100 g lean veal
• 100 g lean pork
• eggwash
• 225 g partridge
• 750 g plain flour
• 100 ml cognac
• 200 g lard or butter, melted
• 300 ml warm water
• 1 tsp salt