Partridge, Myrtle and Trotter Pie Recipe - Great British Chefs

Ingredients

• 1 knob of butter
• 2 onions, peeled and halved
• 3 sticks of celery, halved
• 3 carrots, halved
• 1 head of garlic, unpeeled, cut in half
• 500ml of white wine, such as white Trebbiano, or something crisp and dry
• 10 black peppercorns
• 2 pig's trotters
• 1.5l chicken stock
• 300g of pancetta, diced and skin reserved
• 6 sprigs of myrtle, or 2 sprigs of rosemary
• 4 sprigs of fresh thyme
• 3 partridges, split into legs and crowns (pheasant also works really well – you’d need 2 for this recipe)
• 1 onion, finely diced
• 2 celery sticks, diced
• 1 carrot, peeled and diced
• 1 handful of flat-leaf parsley, chopped
• 525g of self-raising flour
• 1/2 tsp salt
• 250g of suet, Charlie uses Atora Shredded Beef Suet, because it requires very little heavy-handedness
• 1 egg
• 300ml of whole milk
• 1 egg, mixed with a dash of milk and pinch of salt