Guinea fowl pie recipe | delicious. magazine

Ingredients

• 2 x 375g blocks all-butter puff pastry
• 100g plain flour, plus extra for dusting
• 150g unsalted butter plus extra, softened, for greasing
• 1 ½ litres fresh chicken stock
• 1 carrot, roughly chopped
• 1 large onion, quartered
• 2 garlic cloves, crushed
• 1 tsp sea salt
• 2 guinea fowl, jointed; ask for skinless breasts and whole skinless legs on the bone
• 150g mixed wild mushrooms
• 2 tsp vegetable oil
• 330ml dry cider
• 1 tsp English mustard
• 1 tsp wholegrain mustard
• 10g fresh tarragon leaves, roughly chopped
• 1 medium free-range egg yolk mixed with
• 1 tbsp water to make an egg wash
• You’ll also need…
• 24cm springform cake tin, greased with butter, and pastry cutter to stamp out decorations (optional)