Poultry — dried morels
Guinea fowl pie with champagne and morels
Individual pies filled with guinea fowl and morels, enhanced by a champagne sauce. The golden puff pastry encases this comforting and refined dish.
- Serves
- 4 servings
- Preparation
- 15 min
- Cooking
- 20 min
Ingredients
Method
Rehydrate the morels according to the instructions to use them like fresh mushrooms. Finely slice the shallot and cook it in the butter without colouring it.
Cut the guinea fowl into large cubes. If using thigh pieces, bone them and cut them up as well. Put the guinea fowl cubes and flour in a freezer bag, shake to coat, then remove any excess. Add the floured meat to the pan with the shallot and sear without colouring.
Add the lardons, poultry stock base, pepper and nutmeg. Pour in the champagne, stock and cream. Bring to the boil, then remove from the heat.
Roll out the puff pastry and cut four lids noticeably larger than the opening of the bowls. Moisten the rims of the dishes to help the pastry stick.
Divide the filling among the bowls. Cover with pastry, press down on the edges and prick small holes in the top to let steam escape. Brush with beaten egg yolk.
Put into the oven preheated to 200 °C for about twenty minutes, until the crust is well browned and crisp.