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Pheasant Pie recipe

Pheasant Pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts

An excellent pie made from roast pheasant

Hertfordshire, England, UK

8 people made this

IngredientsMakes: 4 good size portions

  • a whole pheasant
  • 4/5 thick rashers bacon
  • 1 largish leek
  • 1 largish white onion
  • 1 stick celery
  • 6 sprigs thyme
  • 2 fresh bay leaves
  • 1 tsp dried oregano
  • 1 tbsp butter
  • 1/2 cup Pork(chicken) stock i used smoked gammon stock
  • 1 tbsp salt
  • 2 tsp freshly ground black pepper
  • 1 pack pre-made shortcrust pastry
  • 1 tbsp olive oil

MethodPrep:2hr ›Cook:2hr ›Extra time:20min cooling › Ready in:4hr20min

  1. Pre-heat oven to 200c(180c fan oven)
  2. Take pheasant and put half of the thyme and bay leaves into cavity, rub in 2/3 salt and pepper over the bird and smear over the butter. Place bacon over the pheasant and pop into a casserole dish with a lid and put in oven for 40-50 mins until juices run clear
  3. once the pheasant is done and cold enough to handle strip the meat from the bird only discarding bones and skin, shred the meat with your hands and dice bacon and put to one side
  4. sautee the leeks,onions and celery in a pan with a little olive oil.add the stock and cook until reduced slightly, then add the meat from the bird including bacon and if it is still slightly watery add 2 tbsp cornflour to thicken.
  5. line a smallish loaf tin with the pastry and spoon in the mixture.trim the excess from the tin and roll to make a lid. place lid over the tin and crimp edges. poke 2 small holes in top of pie to let steam escape and use any left over pastry to make a decoration for the top of the pie. brush the top of pie with olive oil(or glaze of choice)
  6. pre-heat oven to 200c(180c fan oven) and place pie in oven for 30-40mins or until golden brown.
  7. Serve with braised red cabbage and home made chips

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Worked well and was easy to do. I added mushrooms to the mixture and carrots which worked well. Very tasty and a good way to deal with pheasant which can be a bit tricky to serve-20 Dec 2014

Super recipe. I added sausage meat for extra texture and flavour-15 Dec 2017

How to cook The Prince of Wales’ favourite dish: Pheasant Crumble Pie

©John Carey/Country Life Picture Library Credit: ©John Carey for the Country Life Picture Library – fine for reuse

The Prince of Wales is the guest editor of Country Life's November 14 issue, which coincides precisely with his 70th birthday. One of the features commissioned by The Prince shows how to make his favourite dish, pheasant crumble pie. Here's how to make it yourself, as demonstrated by John Williams, executive chef at The Ritz in London.

‘I got this recipe from someone I know,’ writes HRH The Prince of Wales in next Wednesday’s issue of Country Life, which he has guest edited.

‘It is delicious. I invented a grouse one recently, Coq au Vin with Grouse, as well as Moussaka with Grouse (it doesn’t always have to be lamb), in other words Groussaka!’

The man cooking the recipe on this page is John Williams, a chef whose career began with a bag of grouse.

‘I’d just been taken on as an apprentice at The Percy Arms in Northumberland and they wanted me to pluck and gut them,’ The Ritz’s executive chef remembers, sitting in his office before the lunch service begins.

‘It was the first thing I had ever touched in a professional kitchen. I come from a seaside town, so I was much more used to fish and I’d definitely never encountered that aroma before,’ he divulges with a smile. ‘But, you know, today, it’s one of my favourite smells. Come the Glorious Twelfth, I’m outside that door anxiously waiting for the birds to arrive.’

You can read the full interview with John Williams in HRH The Prince of Wales’ 70th birthday commemorative issue of Country Life, published next Wednesday, 14 November 2018.


  • 1 pheasant
  • 1 medium onion, cut into a medium dice
  • 1 large carrot, cut into a large dice
  • 4 sticks of celery, cut into quarters
  • 2 bay leaves
  • Large sprig of thyme
  • 6 juniper berries
  • 4 peppercorns
  • Splash of sherry
  • 40g butter
  • 40g plain flour
  • 290ml pheasant stock
  • Dash of cream
  • Chopped parsley and thyme
  • Seasoning
  • 170g butter
  • 56g white breadcrumbs
  • 28g finely grated Parmesan
  • 2 smoked streaky-bacon rashers


To make the stock, place the whole pheasant in a large saucepan and cover with water. Add all the other ingredients, except the sherry, and cover with a cartouche of baking paper.

Bring to the boil, then turn down to a slow simmer and cook for about 30 minutes, before checking – just inside the leg – that the bird is just cooked.

©John Carey/Country Life Picture Library

Next, turn off the heat and leave it in the water for 10 minutes, then remove the bird and cover it with foil.

Bring the poaching liquor back to the boil, reduce until it’s flavoursome, then strain or pass it through a sieve.

In a clean pan, add the sherry and reduce until syrupy, then add the strained poaching liquor and reduce to about 600ml.

©John Carey/Country Life Picture Library

Next, make a thick roux by melting the butter in a pan, adding the sieved flour and mixing to a paste. Cook the roux for several minutes, then gradually start adding the pheasant stock, stirring all the time, until it becomes a thick sauce. Add the chopped herbs and cream, then check for seasoning.

Remove the breasts from the pheasant, shred them by pulling the meat lengthways between two forks, add to the sauce and keep warm.

©John Carey/Country Life Picture Library

Finally, to make the crumble topping, melt the butter in a frying pan, add the breadcrumbs and stir constantly until they are golden and crispy. Turn them on to kitchen paper to soak up the excess butter and add the Parmesan cheese.

©John Carey/Country Life Picture Library

Next, cook the bacon rashers until they are crispy enough to crumble into medium fine pieces and add them to the breadcrumbs.

©John Carey/Country Life Picture Library

Place the pheasant and sauce mixture into a pie dish, sprinkle with the crumble and finish in the oven at 180˚C/350˚F/gas mark 4 until heated through.

©John Carey/Country Life Picture Library

For more game and other recipes from the hotel, see John Williams’s ‘The Ritz London: The Cookbook’, published in September this year.

©John Carey/Country Life Picture Library

Credit: Jason Lowe

The Cottage Smallholder

Last week we ate a slow pot roast pheasant baked in a nest of spicy red cabbage. It was pretty good – an easier variation of the recipe that appeared in The Times . But I didn’t think that it was a patch on our gypsy style roast pheasant. This evening I made a pheasant pie with the remaining meat. I have be wanting to make a game pie that incorporated a thick bechamel sauce for ages and with six pints of fresh bechamel sauce at the hip now was my chance. Our recipe for thick bechamel is contained in our cauliflower cheese recipe.

Tasty, comforting and rather special. A great way of using up cold left over pheasant (or chicken, goose or any winged fowl). Don’t leave out the Marigold seasoning of the garlic granules, I bunged them in just before the pie went into the oven to give the sauce a bit more pizzazz. Use a thick bechamel as well. Mixed with all the other ingredients it was the perfect consistency.

Comforting pheasant pie recipe


  • The meat from half a cold cooked pheasant cut into bite sized pieces
  • 1-2 tbsp of olive oil
  • 30g of butter
  • 1 onion chopped
  • 200g of chestnut mushrooms sliced fine
  • 450ml of thick bechamel sauce
  • 0.5 tsp of Marigold stock powder
  • 0.5 tsp of garlic granules
  • 2 pinches of good quality Italian herbs
  • 4 broccoli florets
  • 2 medium carrots, peeled and sliced into 3 cm lengths
  1. In a saute pan sweat the onion in the olive oil for ten minutes
  2. Add the sliced mushrooms, herbs and butter and mix well sweat for another 5 minutes.
  3. Meanwhile boil the carrots and broccoli until nearly done (just a bit more bite than serving to table.)
  4. Add the bechamel sauce to the pan, stir to heat through add the pheasant and the broccoli and carrots, garlic granules and Marigold vegetable stock powder.
  5. Meanwhile roll out your pastry.
  6. Put the pheasant and vegetable mix in a pie dish and top it with puff pastry (glaze the pastry with beaten egg or milk) and bake for 20-30 mins at 220c (200c fan) until the topping is golden brown.

This was a complete meal but French beans and a few new potatoes would make it perfect.


Pour 300ml/10fl oz just-boiled water into a jug and stir in the half a stock cube until dissolved. Add the dried mushrooms and stir well. Leave to soak for 30 minutes.

To make the mash, peel the potatoes and cut into roughly 4cm/1½in chunks. Put in a large non-stick saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and simmer for 15-18 minutes, or until very tender.

Drain the potatoes in a colander and then return to the saucepan and mash with the butter, milk and plenty of salt and pepper until smooth. Put back on the hob over a very low heat until the pheasant filling is ready, stirring occasionally.

Tip the soaked mushrooms and their stock into a sieve over a bowl to drain and reserve the liquid. Transfer the mushrooms to a chopping board and very roughly chop. Have a look at the liquor and if it is very gritty, pass through muslin or a fine sieve and into a clean bowl.

Heat one tablespoon of the oil in a large non-stick frying pan or sauté pan and fry the fresh mushrooms and soaked mushrooms over a medium heat for two minutes, stirring occasionally. Tip onto a plate and return the pan to the heat.

Add one more tablespoon of oil to the pan and fry the bacon and onion for 2-3 minutes or until beginning to brown, stirring regularly. Season the pheasant well with salt and pepper and add to the pan with the onion and bacon. Fry for two minutes, turning the pheasant in the pan every now and then until lightly browned.

Working quickly, add the garlic and port to the pan and allow the liquid to bubble furiously for a few seconds. Sprinkle the flour over and stir through the pheasant and vegetables until lightly coated.

Gradually stir in the reserved mushroom and chicken stock liquid, scraping the bottom of the pan to lift the sediment and sticky juices. Add the mushrooms to the pan and stir in the parsley. Bring to a gentle simmer and cook for five minutes, or until the pheasant is just cooked through and the sauce has thickened, stirring regularly. Remove from the heat.

Preheat the grill to its hottest setting. Boil a kettle of water and half fill a 1.6 litre/3lb 8oz shallow ovenproof dish. The hot water will warm the dish. Leave for two minutes and then carefully tip the water down the sink. Spoon the pheasant mixture into the dish.

Spoon the mashed potato on top of the pheasant, working your way around the sides before heading into the middle. Put the pie on a baking tray and grill for 6-8 minutes, or until the potato is lightly browned. Drizzle the pie with the truffle oil, if using, and serve.

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How to make a pheasant pot pie

  1. Preheat oven to 375 degrees F.
  2. In a large skillet, heat the olive oil over medium heat, adding in the fresh thyme and sage. Add the pheasant breasts to the skillet and cook for 3-4 minutes on each side, or until cooked through. Remove from skillet, shred, and set aside—drain skillet of excess oil.
  3. Place the skillet back over medium heat and add the unsalted butter and diced onions and brown for about 3 minutes. Stir in the flour and brown for another 1-2 minutes.
  4. Whisk in the broth and milk, working to eliminate any large lumps. Bring to a rolling boil, then reduce heat to medium-low and let simmer. Add in the chopped carrots, celery, broccoli, dried sage, and dried thyme. Simmer for 10-15 minutes or until thickened, and the vegetables start to soften.
  5. Add in the shredded pheasant breasts.
  6. Grease a large pie plate, and transfer the pot pie filling to the pie plate.
  7. Remove the sheet of puff pastry from the packaging, and roll out into a large square, or large enough to cover the entire top of the pie plate.
  8. Fold up any hanging edges and pinch together – no need to be perfect! Whisk one egg and brush over the entire puff pastry crust. Cut four slits into the top of the puff pastry.
  9. Place the pie plate onto a baking sheet to catch any spillover while baking, and bake on a low rack for 30-35 minutes or until golden brown.
  10. Remove from oven, let cool for 5 minutes, then serve.

Partridge or Pheasant Pie

Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.


  • 4 patridges or 2 pheasants
  • 1 1/2 teaspoon salt
  • 3/4 teaspoons pepper
  • 4 bay leaves
  • 8 slices bacon
  • 4 oz cremini mushrooms
  • 4 oz white mushrooms
  • 2 onions diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 sprigs fresh thyme
  • 4 whole cloves
  • 1/2 cup dry white wine
  • 1 1/2 cup chopped leek white and light green parts only
  • 1/4 cup all-purpose flour
  • 2 egg yolks
Savoury Pastry:
  • 2 1/2 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 3/4 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 1 pinch white pepper
  • 3/4 cups chilled unsalted butter diced
  • 1/3 cup chilled lard diced
  • 1/2 cup milk approx

Nutritional facts Per each of 12 servings: about

  • Sodium 474 mg
  • Protein 31 g
  • Calories 445.0
  • Total fat 24 g
  • Cholesterol 146 mg
  • Saturated fat 11 g
  • Total carbohydrate 25 g
  • Iron 22.0
  • Folate 31.0
  • Calcium 4.0
  • Vitamin A 16.0
  • Vitamin C 10.0


Sprinkle partridges inside and out with half of the salt and all of the pepper. Lay bay leaf over breast of each wrap each with 2 strips bacon. (Use 2 bay leaves and 4 bacon for each pheasant.)

Spread onions, carrots and celery in greased roasting pan place birds, breast side up, on top. Roast in 450°F (230°C) oven until juices run clear when thigh is pierced and leg joints are loose, 30 to 40 minutes for partridges, 40 to 50 minutes for pheasants. Let cool enough to handle. Reserving bones, skin and bacon, strip meat off birds slice and set aside.

Remove stems from mushrooms slice caps thinly and set aside. In large saucepan, combine mushroom stems, roasted vegetables, thyme, cloves, reserved bones, skin and bacon and 4 cups (1 L) water set aside.

Add wine to roasting pan and bring to boil, scraping up any brown bits pour into saucepan and bring to boil. Reduce heat, cover and simmer for 1-1/2 hours. Strain into clean saucepan skim off fat, reserving 2 tbsp (25 mL). Boil over high heat until reduced to 1-1/2 cups (375 mL).

Savoury Pastry: Meanwhile, in food processor or bowl, pulse together all-purpose and whole wheat flours, salt, nutmeg and pepper. Pulse or cut in butter and lard until in coarse crumbs. Pulse in milk until pastry holds together when pressed, adding up to 2 tbsp (25 mL) more milk if necessary. Turn out onto lightly floured surface pat together. Divide in half form into balls and flatten into discs. Wrap and refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

In saucepan, heat reserved fat over medium heat fry leeks, stirring often, until
softened, 5 to 6 minutes. Sprinkle with flour fry, stirring, for 1 minute. Stir in reduced stock and bring to boil, stirring constantly. Add mushroom caps boil for 2 minutes. Let cool slightly. Whisk in egg yolks. Stir in partridge meat.

On lightly floured surface, roll out 1 of the pastry discs and fit into 10-inch (25 cm) pie plate pour in filling. Roll out remaining pastry place over filling. Trim and crimp edge brush top lightly with milk. If desired, cut out shapes from pastry scraps place on pie and brush with milk. Cut vent holes in top. Bake in bottom third of 425°F (220°C) oven for 15 minutes reduce heat to 375°F (190°C) and bake until golden and filling is bubbling, about 30 minutes.

Pheasant pie with sausagemeat


  • 2 pheasant breasts
  • 150g puff pastry
  • 6 chopped chestnuts
  • 1 sausage (skinned)
  • 2 tbsp mashed potato
  • 2 chopped spring onions
  • handful chopped parsley
  • salt and pepper
  • glug of brandy
  • thyme
  • 1 crushed garlic clove
  • 2 eggs
  • plain flour


  1. Heat the oven to 170 degrees
  2. Cut the pheasant breasts into evenly sized small cubes.
  3. Put the sausage, one egg and chopped chestnuts in a bowl, along with the chopped parsley, and mix together with the chopped spring onion and mashed potato.
  4. Fry the meat to seal in a pan with thyme and garlic, season with salt and pepper and add a glug of brandy.
  5. Set to one side to cool and then add to the sausage mix.
  6. Sprinkle flour on a clean surface, roll the pastry out and line a ladle, making sure that there is some overhang.
  7. Fill the ladle with the meat mix.
  8. Paint the edges with egg wash and then fold over
    to seal.
  9. Remove from the ladle by turning it over and place in the fridge on a plate for about 10 minutes for the pastry to harden off.
  10. Score the pie from the middle downwards all the way around.
  11. Paint with egg wash.
  12. Place in the oven and bake for 30 minutes at 170 degrees making sure the top doesn’t burn.
  13. Remove and eat either hot or cold.


• 1/4 cup butter, plus extra for greasing
• 7 ounces chicken livers, thawed if frozen and trimmed
• 2 garlic cloves
• 2 bay leaves
• 1/2 pheasant, skinned, boned and chopped
• 5 ounces lean pork, finely chopped
• 1/4 cup Marsala
• 2 tablespoons brandy
• scant 1/2 cup heavy cream
• 12 ounces puff pastry dough, thawed if frozen
• all-purpose flour, for dusting
• 1 egg yolk, lightly beaten
• salt and pepper

Preheat the oven to 350°F.
Grease six individual molds with butter.

Melt half the butter in a skillet, add the chicken livers, garlic and bay leaves and cook, stirring frequently, for 5 minutes.

Add the pheasant meat and pork, season with salt and pepper and cook over medium heat, stirring occasionally, for 15 minutes.

Pour in the Marsala and brandy and cook until they have evaporated.

Remove and discard the garlic and bay leaves and transfer the mixture to a food processor.

Melt the remaining butter.

Process the mixture and, with the motor running, gradually add the melted butter and the cream.

Roll out the pastry on a lightly floured surface into a thin sheet and use to line the prepared molds.

Fill with the meat mixture, cover with rounds of pastry and crimp the edges to seal.

Make a hole in the center of each pie and prick lines of little holes radiating out from the center with a fork.

Brush the surface with the egg yolk and bake for about 15 minutes.

Remove from the oven and let stand for 5 minutes before turning out and serving.

Pheasant Pie recipe - Recipes

2. To prepare the pheasant, with a sharp knife, cut the tips off the wings. With the pheasant breast up, make a small cut on each side in between the leg and the breast and dislocate each leg at the socket by bending them back. Then to break the back of the bird, hold the ‘parson’s nose’ end of the bird and apply pressure to snap the backbone. Twist the legs 180 degrees, so the breast of the pheasant and the skin side of the legs are facing up, then cut through to the back bone to remove the legs from the body.

3. Combine all the marinade ingredients into a large flat dish and mix well. Place the pheasants in the marinade for a minimum of 10 minutes.

4. Season well and place the breast on the bone, and the separate legs of the pheasant onto a flat baking tray, skin side up, and put into the oven. Cooking times will vary for the size of the bird and whether the bird is a cock or a hen – hens have plumper breasts and may take a couple of minutes longer. Roast the pheasant for 10 minutes then turn over the legs and the breast. Check the legs, they may need a further 4 to 8 minutes cooking time, depending on size.

5. When done, remove legs from the oven and splash with Verjuice. Leave breasts to cook for a few more minutes. Check by inserting a skewer into the thickest part of the breast to see if any pink juices show, if so a few more minutes cooking is required. To rest, remove from the oven and turn the bird so that the breast and legs are facing down in the roasting pan, and splash the pheasant with remaining Verjuice. Rest for 15 minutes until cool enough to handle.

6. Roll the pastry to the desired thickness and cut into two circles, one x 27 centimetre and one x 21 centimetre for the lid. Line the fluted base with the larger circle and place the smaller circle on a plate and refrigerate.

7. Start to make the pie filling. Place a frying pan over high heat, melt the butter, fry off the garlic and rosemary and then add the sliced mushrooms. Sauté until the mushrooms are soft and half reduce by half their amount. Season with salt with the mushrooms are sautéing. Then add the flour to the pan to make a roux, cook out for 3 minutes, then pour in the chicken stock. Bring the mixture to the boil and stir in the crème fraiche. Reduce to a simmer, cook the mixture for 15 minutes, check the seasoning and allow to cool in the fridge.

8. Once the pheasants have rested and cooled, it is time to de-bone them. Start by removing the drumsticks from the thighs, and then continue cutting to remove the bone from the thigh. To remove the breast meat, cut away by following the carcass down to the wing joint. As the drumstick has so many sharp tendons, slice off the plump pieces of meat from the pie and keep the balance of the bones to make a stock at a later date. Carve the breast and leg into bite sized pieces. Fold the carved up pheasant leg, walnuts, lemon zest, orange zest and fresh herbs into the cooked mushroom mixture.

9. Make the glaze quickly by mixing the egg yolk and milk together with a good pinch of salt.

10. Take the pastry from the fridge and spoon the cooked pheasant mixture into the base and cover with pastry top. Crimp and seal the edges. Brush glaze and make a pattern if you wish. If pastry warms in this process put back into the fridge for 5 minutes. Remove from the fridge and place in a 220°C preheated oven for 20 minutes or until the pastry is golden and is cooked through. In a small saucepan, add the resting juices from the pheasant to the Chicken Stock and Verjuice. Bring to boil and reduce to simmer for 8 – 10 minutes. Remove the pie from the oven, allow to rest for 5 – 10 minutes. Serve on a large platter with radicchio braise and sauce in a gravy boat.

Wild Rabbit and Pheasant Pie or Happy British Pie Week

It&rsquos British Pie Week and I thought it would be only fitting to indulge ourselves in yet another pastry filled with a wonderful fusion of flavours. When people talk about &ldquopies&rdquo here in England you never need to wonder if they mean &ldquomeat pies&rdquo, it&rsquos assumed. The Brits eat fruit pies as well but the meat variety holds a special place in the nation&rsquos hearts and stomachs. Works for me as I come from Russia, another pie loving nation. I didn&rsquot need further convincing to embark on a pie making campaign. Earlier this week I blogged about Yellow Plum and Blueberry Galette and today I am sharing with you this completely unusual and utterly delicious Wild Rabbit and Pheasant Pie.

When I was growing up my mum used to make Rabbit and Sour Cream Stew. If you think of happy childhood memories it wasn&rsquot one of them. My brother and I had very strong opinions about that dish and talks about the dislike for it provided for some quality bonding time between the siblings. I often wondered since then if I would think differently now that I am in possession of a very grown up taste. There are not too many foods I dislike provided they are cooked well. Alas, I had a few opportunities to test my theories. After all, where does one go to purchase a rabbit or a pheasant in North America? Now, England is a different story. Sometimes I feel like I am in a foodie heaven-so many things that I love are easily accessable and completely affordable! This was the case with rabbit and pheasant casserole mix I stumbled upon in one of the local shops. Although I had no idea what I was going to cook I knew I had to buy it. Rabbit excited me but pheasant sent me over the top. If you are a book worm like me you&rsquod probably also wondered what pheasants taste like after reading the descriptions of feasts in various books of old. How pleased was I when I spotted the design on one of my plates- the latest flea market find- Asiatic Pheasants. Serendipity, indeed.
The recipe for this pie is a mixture of things-the memories of my mum&rsquos stew, my usual meat pie recipe and also a bit of research. Without further ado let me introduce the final result.


  • Rabbit meat (skinless and boneless)-150 gr
  • Pheasant meat (skinless and boneless)-150 gr
  • Chicken thighs (skinless and boneless)-300 gr
  • Onion-1 large
  • Garlic- 1 clove
  • Rosemary-2 sprigs
  • Flour- 1tbsp. heaped
  • White wine, vermouth or cider (optional)- a good splash
  • Chicken stock- 2 cups
  • Carrot- 1
  • Peas-½ cup
  • Potato- 1 medium
  • Pre-made pie crust &ndash 500gr
  • Creme fraiche or sour cream- 2 tbsp.
  • Salt and Pepper to taste
  • Egg (beaten)-1

Heat a tablespoon of olive oil in a large pan, dice the onion and gently cook it in a pan over low heat for 5-7 minutes without colouring it. Dice your rabbit, pheasant and chicken into 1&rdquo dice and add to the pan, brown the meat over medium heat, add rosemary and cook for 2 more minutes, then pour in the wine, let the alcohol burn off and then add your stock, bring to a boil and turn the heat down. Gently simmer the mixture for 1.5 hours, stirring occasionally and adding more stock if a bit dry. At the end of the cooking time your meat should be very soft and the whole filling look like it&rsquos swimming in gravy but not too soupy.

Adding vegetables is entirely your choice. I like a little bit of crunch in my pies provided by the veggies not the gristle :-). Slice the carrot and potato and add to the mixture, cook for 5-7 minutes, then add frozen peas. When I added my peas I realised it was the pea and corn mix, so that&rsquos what the yellow flecks in the pictures are. Stir in your creme fraiche for the creamy consistency and cool your mixture so it doesn&rsquot melt the pie crust when you pour it in. I am very impatient and often pay for it! Now is the time to preheat your oven to 200C/400F.

Roll out your pie crust to fit your pie plate making sure the bottom crust goes up the sides and hangs over the edges. Fill your pie with the meat mixture and cover it with the top crust. If you feel especially creative you can cut out rounds with a pastry/cookie cutter and assemble a pie topper out of them, overlapping them slightly and brushing each circle with an eggwash to make individual circles stick to each other and to give your pie an attractive shiny and golden finish. If you opt out for the traditional top crust don&rsquot forget to make slits so the steam can escape. Bake at 200C/400F for 30 minutes until the pie is golden and the filling is bubbling.

Watch the video: Συνταγή για πισία και περεσκία πιροσκί (July 2022).


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