Ingredients:
Method:
Preheat oven to 375 degrees F.
In a skillet set over moderately high heat melt the butter.
Add the halved quail or boneless chicken meat, season with salt and pepper, and cook the meat, turning it, until golden brown. Transfer to a plate.
Add the onion to the skillet and cook it, stirring occasionally, for 5 minutes, or until soft.
Add the flour, cook, stirring, for 2 minutes, and add the stock all at once.
Bring to a boil and simmer until lightly thickened.
In a bowl combine the pork, hard-boiled eggs, cheese, half the cinnamon, mace, saffron, cloves, and salt and pepper to taste.
Using half the puff-pastry dough, line a 4-inch-deep (2-quart) baking dish, spread the pork mixture onto the dough, top with the quail, dates, prunes, and remaining seasonings, and add the stock mixture.
Roll out the remaining pastry 1/4-inch thick and fit it over the dish.
Brush the top of the pastry with the egg wash. Gather the pastry scraps and form them into leaves and vines to decorate the top of the pastry.
Brush decorations with egg wash.
Cut several steam vents in the top of the pastry.
Bake the pie for 35 minutes, or until golden.
- 8 small birds, such as quail, halved, or 1 pound boned chicken peices
- 2 tbs unsalted butter dash salt and pepper to taste
- 2 tbs flour
- 1 cup chicken or beef stock
- 1 lb ground pork
- 2 hard boiled eggs, chopped
- 1/2 cup grated cheese, such as Parmesan
- 1/2 to 1 tsp cinnamon
- 1/4 to 1/2 tsp mace
- 1/2 tsp saffron pinch ground cloves
- 1 1/2lbs puff pastry
- 3 to 4 oz. pitted dates, halved
- 3 to 4 oz. pitted prunes, halved
- 1 onion
- minced egg wash made by beating 1 large egg with 1 teaspoon water
Method:
Preheat oven to 375 degrees F.
In a skillet set over moderately high heat melt the butter.
Add the halved quail or boneless chicken meat, season with salt and pepper, and cook the meat, turning it, until golden brown. Transfer to a plate.
Add the onion to the skillet and cook it, stirring occasionally, for 5 minutes, or until soft.
Add the flour, cook, stirring, for 2 minutes, and add the stock all at once.
Bring to a boil and simmer until lightly thickened.
In a bowl combine the pork, hard-boiled eggs, cheese, half the cinnamon, mace, saffron, cloves, and salt and pepper to taste.
Using half the puff-pastry dough, line a 4-inch-deep (2-quart) baking dish, spread the pork mixture onto the dough, top with the quail, dates, prunes, and remaining seasonings, and add the stock mixture.
Roll out the remaining pastry 1/4-inch thick and fit it over the dish.
Brush the top of the pastry with the egg wash. Gather the pastry scraps and form them into leaves and vines to decorate the top of the pastry.
Brush decorations with egg wash.
Cut several steam vents in the top of the pastry.
Bake the pie for 35 minutes, or until golden.
