Hearty Guineafowl Pie Inspired by Culinary Hero
The humble pie is elevated to a work of art in this hearty, unctuous, and flavorful guineafowl pie recipe, inspired by the renowned Fergus Henderson.
Ingredients Highlight:
- 150g guanciale
- 1 Guineafowl
- 4 shallots
- 4 garlic cloves
- Trotter gear/good quality chicken stock
- A glass of white wine
- Sage, Rosemary, Thyme, Bay leaves
- Handful pitted prunes
- Bone marrow
- Pastry of choice
- Egg
Preparation Steps:
Begin by carefully disassembling the guineafowl, separating the legs, wings, and half the carcass. In a cold pan, slowly render the fat from the guanciale as the temperature rises. Add peeled and halved shallots and garlic, followed by the guineafowl pieces, browning them gently. Incorporate trotter gear, white wine, and chicken stock, seasoning well. Cover the pan and bake for 1.5 hours. Once cooled, remove the meat from the bones and combine it with the cooking liquid. Allow this mixture to chill in the refrigerator for at least a few hours, or preferably overnight.
Assembling and Baking:
Transfer the prepared meat into your chosen pie dish, placing a marrow bone in the center. Cover the pie with your selected pastry and brush with an egg wash. Bake until the pastry is golden brown and cooked through.
