Partridge in a Pear Tree Pie
Indulge in a culinary delight with *Partridge in a Pear Tree Pie*, a showstopping recipe that combines rustic charm with gourmet flair. This savory pie features tender partridge breasts, seared to perfection and simmered in a luxurious sauce of white wine, aromatic thyme, and warming nutmeg. Sweet, juicy pears add an unexpected twist, balancing the richness of the dish with natural sweetness. Encased in a flaky, golden puff pastry, this dish is as visually stunning as it is flavorful. Perfect for festive occasions or an elegant dinner, this pie combines seasonal ingredients and comforting textures in every bite. Serve it warm with a side of steamed greens or roasted potatoes for a meal destined to impress. Looking for a unique centerpiece? This game-meets-fruit creation is sure to be a winter favorite!
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Recipe Information
Ingredients
- 2 pieces Partridge (boneless, skinless breasts)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 medium Pears (peeled, cored, and diced)
- 0.5 cup White wine
- 1 cup Chicken or game stock
- 1 teaspoon Thyme (fresh, chopped)
- 1 Bay leaf
- 0.25 teaspoon Nutmeg (ground)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 0.25 cup Milk or cream
- 1 sheet Puff pastry
- 1 Egg (beaten for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Season the partridge breasts with salt and black pepper on both sides.
Heat a large skillet over medium heat and add the butter and olive oil. Sear the partridge breasts for 2-3 minutes per side until golden brown. Remove them from the pan and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the garlic and cook for another minute.
Stir in the diced pears and cook for 5 minutes until they begin to soften.
Deglaze the pan by pouring in the white wine. Let it simmer for 2-3 minutes until slightly reduced.
Add the chicken or game stock, thyme, bay leaf, and nutmeg to the skillet. Stir well and bring to a gentle simmer.
Return the seared partridge to the skillet and cover with a lid. Allow to cook for 15-20 minutes, turning the partridge occasionally. Remove the partridge and let it rest. Continue simmering the sauce until it thickens slightly.
In a small bowl, mix the all-purpose flour with the milk or cream to create a slurry. Slowly add it to the skillet, stirring constantly to thicken the sauce. Remove the bay leaf and set the filling aside to cool slightly.
On a floured surface, roll out the puff pastry sheet. Line a 9-inch pie dish with the pastry, trimming any excess hanging over the edge.
Cut the partridge into bite-sized pieces and mix it back into the cooled filling. Spoon the filling into the prepared pie crust.
Cover the pie with a second sheet of puff pastry or create a lattice pattern. Seal the edges by crimping with a fork and cut a few small slits on the top for steam to escape.
Brush the top with beaten egg for a golden finish.
Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and flaky.
Remove from the oven and let the pie rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 3237 mg | 141% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 44.5 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
