Guinea fowl pie with foie gras

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Main Dish

8 servings

Easy

4 hours

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Make your guinea fowl crispy by incorporating it into a pie recipe! Flavored with white port and paired with foie gras, you won't be able to resist this foolproof preparation! It's also a great opportunity to create an easy recipe for your festive meals (Christmas, New Year, birthdays...). Tested and approved by the entire Ptitchef team, we guide you step by step in making this homemade pie :-)

Ingredients

• 1 guinea fowl
• 400 g pork loin
• 400 g shallots
• 2 Tbsp balsamic vinegar
• 100 ml white port wine
• 150 ml water
• 1 stock cube
• butter
• 2 puff pastries
• 150 g foie gras
• 1 egg yolk

Materials

• 26 cm pie dish
• 1 cast iron pot
• parchment paper

Preparation

• Melt some butter in the cast iron pot. Add the guinea fowl, and brown it on all sides.
• Next, add the peeled shallots, the pork loin cut into pieces, the balsamic vinegar, the white port wine, the water, the stock cube, and season with salt and pepper. Cover and let cook over medium heat for 1 hour and 30 minutes.
• Once the cooking time is up, let it cool down so you can handle the meat. Remove the meat from the guinea fowl and shred the pork loin. Cut the shallots in half, and mix everything together.
• Retrieve the broth from the pot and place it in a saucepan. Heat over medium for about an hour, stirring occasionally, to achieve a nice creamy sauce.
• Place one sheet of puff pastry in the pie dish, and pour in the meat and shallot mixture. Smooth the top, then cover with slices of foie gras. Fold the edges of the pastry over the filling.
• Cover with a second sheet of puff pastry, tucking the edges under the first pastry to form a pie. Make a hole in the center and insert a rolled piece of parchment paper to create a vent.
• Brush the entire pie with egg yolk and create patterns on the surface with the tip of a knife.
• Bake for 40 minutes at 410°F (210°C).
• And there you have it, your guinea fowl pie with its delicious gravy is ready to be enjoyed!

Observations

White port: you can replace it with another alcohol, such as Noilly Prat.
Foie gras: if you use block foie gras, it will melt during cooking and mix with the meats. If you take whole foie gras, it will hold its shape and you will have pieces of foie gras to enjoy.

Cookware

PetitChef_Official

Questions

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