With the shooting season approaching, what better way to spend those early evenings snuggled up with a blanket and a warm partridge pie? This classic and comforting recipe is perfect for a cosy night in after a day filled with adventure!
I like to pair this heart-warming pie with buttered petit pois and English mustard.
– 2 partridges
– 4 Carrots
– 4 onions
– 4 celery sticks
– 4 cloves garlic
– 4 Bay leaves
– Bunch of Thyme
– Ready-made Puff pastry
– 1 Eggs
– 6 peppercorns
– 25g flour
– 40g butter
– Frozen petit pois
Place a big pan of water on the heat and add the whole partridges, bay leaves, peppercorns, half the thyme sprigs, 2 carrots halved, 2 onions halved with their skin on, 2 garlic cloves bashed, 2 celery sticks halved and bring to a simmer.
Cook for 45 mins then cover and leave to cool. Once cool enough to handle take the partridges out and shred the meat off the bone.
Meanwhile, take a spoon and take the top layer of fat off the stock you have just made, then strain the cooking liquid and set aside for the pie filling.
Chop the rest of the vegetables into a small dice and crush the garlic. Sauté the vegetables in 15g of butter and a tablespoon of olive oil until the onions are translucent. Then, add the remaining butter and stir in the flour.
Slowly add a ladle full of partridge stock at a time till the sauce coats the back of the spoon, make sure you stir well to avoid any lumps forming. Don’t put too much liquid in at the beginning (save some for after you have added the partridge meat.) Then, add the shredded partridge meat and stir – if you need to add more liquid at this point do. It should be a moist mixture so when it’s cooked it doesn’t dry out. Once complete, transfer contents into a pie dish.
Roll out your puff pastry to 1/2 cm thickness and place over the pie filling. Use the fork edges to push the puff pastry down at the edges and then cut a small cross in the middle of the pastry to let steam escape. Brush over the egg wash and place in preheated oven 180 degrees for 30-40 mins.