Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Partridge and cranberry pot pie served in a rustic dish with golden puff pastry.
Rich and mouth-watering partridge pie with cranberries

Partridge & cranberry pot pie

Author: Flavelo
Recipes Main Courses
The 'pot pie' was born from the art of using leftovers but has ennobled itself into a true festive dish. The delicate, gamey flavour of the partridge is brilliantly counterbalanced by the tart acidity of the cranberry, which helps to 'cut' the richness of the meat. The layers of puff pastry ('lamination') rise from the steam during baking, forming a crisp, buttery lid over the juicy ragout.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep frying pan
  • Pie dish or ovenproof dish
  • Pastry brush for glazing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Celery

Instructions

1 ✓

Dice the meat, season with salt and pepper. Cut the vegetables into uniform pieces.

Tip: Uniform size ensures that everything softens at the same time.
2 ✓

Brown the meat in the butter, then remove. In the same pan, sauté the vegetables.

Tip: Browning the meat (Maillard reaction) provides the base of the flavour. Do not overcrowd the pan, otherwise it will steam, not brown.
3 ✓

Sprinkle the vegetables with flour, cook for 1 minute, then pour in the stock. Cook until thickened.

Tip: This 'roux' technique thickens the sauce. The flour must be cooked out to remove the raw taste.
4 ✓

Return the meat, add the spices and the cranberries. Simmer together for 10 minutes.

Tip: The pectin content of the cranberries also helps thickening, whilst their acidity balances the flavour of the meat.
5 ✓

Pour into a pie dish, cover with the puff pastry, brush with beaten egg, and cut holes in the top (steam vents).

Tip: The egg wash gives a beautiful golden brown colour. The steam escaping through the holes prevents the pastry from getting soggy underneath.
6 ✓

Bake at 200°C for 25-30 minutes until the pastry puffs up and turns golden brown.

Tip: The hot oven causes the layers of puff pastry to rise suddenly.

Recipe FAQ

Why did the bottom of the pastry get soggy?
If the filling is too runny or not hot when you put it in the oven, the pastry can become sodden. The steam needs to escape, so making steam holes is important.

Ingredients

  • 500 g Partridge meat (breast or leg fillets)
  • 150 g Cranberries (fresh or frozen)
  • 1 whole Red onion
  • 2 whole Carrots
  • 2 stalks Celery
  • 50 g Butter
  • 2 tbsp Plain flour
  • 400 ml Chicken stock
  • 2 sprigs Thyme
  • 1 whole Bay leaf
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 300 g Puff pastry (ready-made)
  • 1 whole Egg (for glazing)