Instructions
Step #1 - Lets start this recipe by making a stock. If your birds are frozen, allow them to defrost. Salt and pepper the birds generously all over. Place birds in the bottom of stock pot and turn heat to high.
Step #2 - Cover with 1.25 gallons of water. Roughly break carrots and celery and add to pot. Quarter up the onion and add to pot.
Step #3 - Add Seasoning, Thyme springs, Sage and bay leaves. Bring to a boil, then reduce to a simmer. As the stock simmers, occasionally skim the top to remove any fat. Allow to cook for 20 minutes or until birds are done, about 160 degrees internal temperature.
Step #4 - Remove the birds from the sauce pot to a plate and allow to cool. Turn heat off to stock pot and allow stock to cool.
Step #5 - Set another stock pot in the sink and set a colander over top of it. Tear off a few paper towels ( or cheese cloth ) and to line the colander with it, this will help filter out some of the smaller particles.
Step #6 - Pour the stock through the colander into the empty sauce pan, you can discard everything that the colander captures.
Step #7 - Reserve a 1 1/2 cups of the stock for this recipe. Take the remaining stock and ladle it into mason jars and place in the freezer to use another time.
For Pie Crust
Step #9 - Preheat oven to 425
Step #10 - Combine flour and salt in bowl
Step #11 - Cube up butter and add to flour
Step #12 - Cut butter into flour with pastry blender until you have coarse crumbs.
Step #13 - Mix in cold water.
Step #14 - Dump dough onto well floured surface. Dont over work it, you dont need to knead it, but make sure it comes together.
Step #15 - Using a sharp knife, divide dough into quarters.
Step #16 - Wrap each quarter in plastic wrap and place in freezer for 30 minutes.
Step #17 - Take two of your quarters out of fridge and roll out, in to circular shape, with floured roller on well-floured surface.
Step #18 - Dough needs to be rolled out enough to cover the bottom and sides of your pie tin. Grease you pie pan with butter, lard or cooking spray.
Step #19 - Place on rolled out pie dough in pie pan, pressing down firmly so it molds to the pan. You want your dough to wrap around the top lip of the pie tin, without having a lot of excess dough. You can trim off excess dough with sharp knife.
Step #20 - Place pie tin back in freezer to set.
Pie Filling
Step #22 - Peal the Potates and Pears, then cube up into bite size pieces, but keep seperate.
Step #23 - Dice up carrots and small yellow onion
Step #24 - Add Potatoes to a baking sheet, lined with aluminum foil or parchment paper. Drizzle with Olive Oil. Sprinkle with Salt, Pepper and fresh Thyme. Toss to coat potatoes.
Step #25 - Add baking sheet with Potatoes to oven and roast for 15 to 20 minutes. Remove potatoes from oven and toss, then return to the oven for another 15 to 20 minutes.
Step #26 - Add pears to different backing sheet lined with aluminum foil or parchment paper. Sprinkle with Salt, Pepper and thyme. Place Pears in the oven with Potatoes. Roast Pears for 15-20 minutes tossing halfway.
Step #27 - In skillet heat 1 tbsp of butter and 1 tbsp of Olive Oil with heat set to medium high.
Step #28 - Add diced onions and carrots and cook until onions are translucent, sprikle with salt and cook for about 5 minutes
Step #29 - Add chopped Garlic and cook for one minute
Step #30 - Add Seasoning and Flour
Step #31 - Whisk in broth and Goat milk, allow to thicken.
Step #32 - Add oven roasted Yukon Potatoes and Pears to Sauce, stirring to combine. Add additional salt and pepper if needed. Sprinkle in some fresh thyme.
Step #33 - Turn off heat. Shred Partridge meat and add to your filling. Allow to cool before adding to your pie tins.
Step #34 - While filling cools, get the other two quarters of dough you have left and roll them out flat, into circular shape, on well-floured surface. These will serve as our tops.
Step #35 - Remove pie tins from the freezer and fill to the top with cooled filling.
Step #36 - Put some cold water in a measuring cup and brush the edges of the dough in the pie tin with the cold water. Cover pie tins with the dough we rolled out for the tops.
Step #37 - Using a fork to press and seal the edges. Use a sharp knife to cut off any excess dough.
Step #38 - Place the newly covered pot pies back in the freezer for another 20 minutes.
Step #39 - Remove the pot pies from the freezer and poke some holes in the top of the crust with a fork or use a sharp knife to cut a few slits, so as the pot pies cook, they can release steam.
Step #40 - Crack an egg into a cup and beat until combined. Brush the outside of the pot pie with the egg yolk.
Step #41 - Place in oven, at 425 for 30 to 40 minutes, or until outside crust is golden brown.
Step #42 - Pour 1 tablespoon of oil into a small skillet and set heat to medium high.
Step #43 - Add fresh Sage to hot oil and allow to cook for a few minutes.
Step #44 - Remove sage to a plate lined with paper towels.
Step #45 - Remove Pot Pies from oven and garnish with fried sage.
Step #46 - Pies should easily slide out of tins onto a plate, by flipping tin over on top of the plate.
