Friday, 7 March 2014

Guinea Fowl, Sprout and Bacon Pie

My Mum brought me back some guinea fowl from France as it's impossible to get anything other than a whole bird here and that's too much for me. As I also had brussels sprouts leftover from Christmas I made this delicious pie from Waitrose Kitchen Magazine. The pie was lovely, I made it a bit healthier by using filo instead of puff pastry and it worked really well.

Guinea Fowl, Sprout and Bacon Pie
(adapted from Waitrose Magazine January 2014)
(Serves 6-8)

1 whole guinea fowl
2 large carrots, cut into 2cm pieces
2 leeks, sliced
3 bay leaves
1 tsp black peppercorns
2 tsp salt
20g thyme
1 tbsp oil
200g smoked bacon
25g butter
250g mushrooms
200g brussels sprouts, halved or quartered
2 tsp mustard
300ml low fat crème fraiche
1 packet filo pastry

Put the guinea fowl, carrots, leeks, bay leaves, peppercorn, salt and half the thyme in a large pan. Cover with cold water, bring to the boil and skim off any scum. Simmer for 1 hr 5 mins (or 20 mins per 450g plus 20 mins). Transfer the bird to a plate and shred the meat, discarding the skin, bones and herbs Strain the stock and reserve, slice the leeks and set aside with the carrots.

Heat the oil in a frying pan. Fry the bacon over a high heat until crisp about 4-5 mins. Add the butter, stir in the mushrooms, fry for three more mins until golden. Pour in 200ml of the stock and bring to a boil, then add the sprouts. Boil until the liquid is reduced, thickened and coats the veg.

Take off the heat, stir through the mustard, crème fraiche, meat, reserved veg and leaves from the rest of the thyme. Season and tip into a large pie dish.

Preheat the oven to 200C. Brush the edges of the pie dish with oil. Unroll the filo pastry and lay a sheet of pastry over the pie dish. Brush with olive oil then repeat with the other sheet. Scrunch up the overhanging pastry, fold onto the pie’s surface, and brush with olive oil. Bake for 25-30 mins or until golden and crisp.

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