Petitchef

Guinea fowl pie and its gravy

Main Dish
8 servings
2 hours
2 hours
Easy
This tasty pie will be a nice Christmas eve dinner idea! Some guinea fowl, some foie gras and pork meat, and you'll get this really fulfilling dish.

Ingredients

Number of serving: 8
1 guinea fowl

1 lb pork loin

1 lb shallots


1/2 cup white port wine

2/3 cup water

1 stock cube


2 puff pastries

5 oz foie gras

1 egg yolk

Materials

10 inches diameter pie dish
1 cast iron pot
parchment paper

Preparation

  • Step 1 - Guinea fowl pie and its gravy
    Melt some butter in the cast iron pot. Add the guinea fowl, and grill it on all its sides.
  • Step 2 - Guinea fowl pie and its gravy
    Add the peeled shallots, the pork loin, the balsamic vinegar, the white port wine, the water, the stock cube, some salt and pepper. Cover and leave to simmer at medium heat for 90 minutes.
  • Step 3 - Guinea fowl pie and its gravy
    Once all is cooked, leave to cool down. Take the meat out of the guinea fowl, and shred the pork loin meat. Cut the shallots in half, and mix all of this together.
  • Step 4 - Guinea fowl pie and its gravy
    Take the sauce that is left in the pot, and put it in a pot. Put on medium heat for around an hour, stirring once in a while, to get a gravy.
  • Step 5 - Guinea fowl pie and its gravy
    Put a sheet of puff pastry in the pie pan, and put the meat and shallots in it. Smooth the top, and cover with foie gras slices. Fold the edges of the pastry back on the filling.
  • Step 6 - Guinea fowl pie and its gravy
    Cover with a second pastry sheet, and fold it under the first one to form a pie. Make a hole in the center, and put a tube of parchment paper to let the vapor come out during baking.
  • Step 7 - Guinea fowl pie and its gravy
    Brush with some egg yolk and draw some patterns on the pie.
  • Step 8 - Guinea fowl pie and its gravy
    Bake 40 minutes at 410°F (210°C).
  • Step 9 - Guinea fowl pie and its gravy
    There you are, your guinea fowl pie and its gravy are ready!

Video

YouTube





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