Category
Meat
Setup time
Long
Difficulty
Medium
Cost
Intermediate
To enjoy
With family
Nº of people
Ingredients
- 2 rolls of shortcrust pastry
- 250g of shredded duck
- 1 whole chicken
- 100g of ham cubes
- 4 quails
- 2 tea cups of chicken broth
- 100g of carrot cubes
- 2 sliced leeks
- 125g of laminated Paris mushrooms
- 1 egg (to coat)
- 100g of liver pâté
- To taste: flour
- To taste: ground pepper
100ml of Gallo First Crop 2019-2020
1 cup of Gallo Modena Balsamic
Method of preparation
Start by boiling the quails and the chicken in water and chicken broth.
When boiled, remove and shred, storing part of the cooking broth.
Braise the leeks and the ham in Gallo's First Crop 2019-2020, adding the cubes of carrot.
Add the mushrooms and the shredded meat, including the duck.
Sprinkle with flour and add the broth until getting the desired creamy consistency. Season with grounded pepper.
Cover a baking pan with one of the shortcrust pastry, add the filling and cover with the other pastry. Attatch the borders, brush with the beaten egg and cook in the oven at 175ºC until the pastry is browned and cooked.
Prepare the sauce by adding the liver pâté to the Modena Balsamic vinegar, adding a bit of the broth in which the meats were cooked, slowly bringing it to the boil.
Serve the pie warm, drizzling each slice with a drizzle of Gallo First Crop 2019-2020 olive oil.
Chef tip
The meats used in the pie may be altered to taste. The important aspect is that they are well mixed with the remaining filling so they do not over-dry. You can add dry fruit to the sauce, to taste, for it to get richer.
