Guinea fowl pie recipe

Name: Guinea fowl pie recipe
Total time: 105 min
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)

www.deliciousmagazine.co.uk

This impressive guinea fowl pie recipe from chef and pie expert Calum Franklin features a rich, deeply savoury filling and dark-gold pastry.

View full recipe on www.deliciousmagazine.co.uk

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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)