In honour of British Pie Week, we’re paying our doughy dues and giving crust some credit.
Prep: 25 minutes
Cook: 1 hour 30 minutes plus cooling time
1 guinea fowl (approx. 1.3kg)
2 large carrots, cut into 3cm chunks
2 celery stalks, cut into 3cm chunks
2 bay leaves
1 small bunch flat leaf parsley, stalks removed and leaves chopped
8 black peppercorns
750ml Tangle Foot
500ml chicken stock
2 medium leeks, sliced
200g smoked bacon lardons
40g salted butter
2 1/2 tbsp plain flour
150ml pot double cream
1 tbsp Dijon mustard
1/2 small bunch tarragon, chopped
For the topping:
300g plain flour
2 tsps baking powder
1 tsp salt
140g unsalted butter, cut into cubes
150ml milk and extra for brushing
- Place the guinea fowl in a large snug fitting saucepan, with the carrots, celery, bay leaves and the stalks of the parsley and peppercorns.
- Pour over the Tangle Foot and stock and top up with water to cover the guinea fowl. Bring to a simmer, cover and poach for an hour over a gentle heat. Remove from the heat and cool to room temperature.
- Remove the guinea fowl and strip off all the meat and put to one side. Skim the stock of fat and strain. Place the carrots and celery with the meat and reserve 400ml of the stock.
- In a pan fry the leeks and bacon in the butter until golden.
- Stir in the flour and gradually add in the reserved stock and bring to a simmer.
- Add in the cream, mustard, tarragon, the chopped parsley leaves apart from a tablespoon. Stir through the meat and vegetables, season well and place into 6 x 300ml individual pie dishes.
- Preheat the oven to 200C, fan 180C, gas 6.
- For the topping: place the flour, baking powder and salt in a bowl. Rub in the butter until it resembles breadcrumbs. Add in the milk and remaining parsley and bring together to form a dough.
- On a lightly floured surface roll the dough to 1 1/2 cm thickness and cut out 4 – 6 cm circles depending on the diameter of your dishes using pastry cutters, and dot on top of each pie (they shouldn’t cover all the filling). Brush with milk.
- Bake in the oven for 20 – 25 minutes until the scones are golden and the pies are bubbling.
Tip: Alternatively top each pie with mash or rolled puff pastry.