PHEASANT PIE
The Silver Spoon, Phaidon Press
Serves 6
Ingredients
• 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
Directions
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.
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