Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
1 lbs chukar (or pheasant) breast, boneless
14 oz Dufour Classic Puff Pastry, thawed
Olive Oil
6 oz Morel mushrooms ( or 1 ounce dried )
2 tbsp Butter
2 to 3 Small Leeks
1 1/2 cup(s) waxy potato, diced small
1 shallot, minced
3 clove(s) garlic, minced
1/2 tsp fresh thyme leaves, minced
1/4 tsp dried tarragon
6 tbsp all-purpose flour
1 1/2 cup(s) low-sodium chicken/game stock, heated
1 cup(s) whole milk, heated
Grated zest of 1 lemon
1 tsp lemon juice
Kosher salt and cracked pepper, to taste
Egg wash: 1 egg plus 1 tsp. water, beaten
Instructions
Step #1 - If using dried mushrooms, submerge them in hot water and set aside to rehydrate for at least 30 minutes (or overnight); use a plate to keep the mushrooms weighed down.
Step #2 - Trim off dark green parts on the leeks, and cut remaining white and light green parts lengthwise into halves or fourths. Wash between the layers to get rid of dirt and grit. Finely chop leeks and allow to drip dry in a colander.
Step #3 - Cut chukar breasts into bite-size pieces and season with salt and pepper. Pour enough oil to coat a large nonstick skillet and heat over medium-high. Cook chukar pieces just long enough for the outside to color and then transfer to a plate. Lower heat to medium and add more oil if needed. Add mushrooms, a pinch of salt and sauté until mushrooms are no longer soggy. Set aside with the cooked chukar.
Step #4 - Add 1½ cups of the chopped leek, butter and potato to the pan. Sauté for 2 minutes, and then lower heat to low. Cover the pan and allow to cook for about 10 minutes, or until potatoes become tender but not falling apart. Stir occasionally and do not allow browning.
Step #5 - Next, stir in minced shallot, garlic, thyme, tarragon and flour and sauté for 2 minutes. Increase heat to medium and slowly stir in hot stock – one splash at time -- stirring constantly and allowing the stock to absorb each time. Repeat with the hot milk and allow to slightly bubble to thicken – do not scorch. Stir in the chukar and mushrooms, along with lemon zest, lemon juice and salt (about ¼-½ teaspoon) and pepper to taste. Ere on the side of slightly saltier to account for the addition of the pastry crust.
Step #6 - Spray a standard pie dish with non-stick spray. Pour in the filling and allow to cool for about 15 minutes. Then, spread out thawed puff pastry over the pie dish. Trim off excess dough and crimp as desired. Brush egg wash over the dough and allow to rest in the refrigerator for 30 minutes. Meanwhile, preheat oven to 375° Fahrenheit. Finally, bake pie for 30 minutes on the middle rack, or until the crust is nicely golden and risen.
