Guinea fowl and wild mushroom pie
- A challenge
- August 2017
- Serves 8 -10
- Hands-on time 1 hour 10 min, oven time 35 min
”The sauce is one of my favourites and is based purely on concentrating flavour using the poaching stock from cooking the birds, which adds layers of complexity.” – Calum Franklin
- 41.2g (20g saturated)
- 35.3g (3.1g sugars)
Make the filling (steps 4-8) up to 24 hours ahead, cover and chill – or, if the meat hasn’t been previously frozen, freeze for up to 3 months. Bake the pie up to 24 hours ahead, cool, cover and store in a cool place. Reheat in a 200°C/180°C fan/gas 6 oven until heated through. Or freeze the uncooked pie. Bake from frozen for an extra 15-20 minutes.
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