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Partridge in a Pear Tree Pot Pies

In the last recipe I posted, I paid tribute to my Mom's cooking with a version of her old fashion dumpling soup. Here's another classic dish I remember her making from my childhood, Pot Pies. Mom's pot pies were good, but they could have been better if she had just left out those English Peas! Being as I'm not a Pea fan, I decided the only Peas you'll find in this recipe, are in the title, I'm calling this Partridge in a Pear Tree Pot Pies. I was toying around with ideas for a Christmas themed meal and this is what I came up with. The recipe is based on the 12 days of Christmas song. If you're like me, you're probably wondering why a Partridge in a Pear Tree?? I thought Partridges spent most of their time on the ground. Supposedly, the song originated in France and a few of the words were mistranslated to English, with one of the words for Partridge sounding a lot like Pear Tree.

While I plan to post this recipe with 12 days to go until Christmas, the actual 12 days of Christmas doesn't start until Christmas day, signifying the birth of Jesus and ending on January 6th, with the arrival of the wise men at the manger. This 12-day period turned into a religious celebration, with elaborate meals and festivities taking place each day. While the song is thought to be a children's game, it's about these festivities. You'll notice that the first seven gifts are all birds, One Partridge, Two Turtle Doves, Three French Hens, Four Calling (Black) birds, Five Gold Rings (Pheasants), Six Geese and Seven Swans, all would make excellent meals for a feast. While cooking a new bird-based feast every day of the week until Christmas sounds like fun, I'm just going to stick with day one for now!! Maybe next Christmas I can tackle the Doves.

This recipe is going to be very similar to the Partridge and Dumpling recipe I recently posted, with a lot of the same ingredients and methods. This recipe is pretty simple and quick to make too, unless you're making your own pie dough. For this recipe, I decided to make my own, but there is no reason why you couldn't use store bought pie crust, biscuit dough, pastry dough or even crescent rolls. The six-inch cake tins I used to create these pies with ended up being just a little bigger than I wanted, one tin was enough for nearly two servings. A smaller ramekin might be better if you want to create a single serving size.

These pot pies feature Chukar Partridge, Bosc Pears and Yukon Gold Potatoes. I poached the Partridge in boiling water, with Celery, Carrots, Onions, Garlic and other seasonings to create a stock. Then used the stock, evaporated Goat Milk and flour to create the sauce for the filling, you could also use Regular Milk instead of Goat Milk. The potatoes and pears may not sound like they'd good together, but it actually turned out really good. I'll definitely try to make this again in the future.

Merry Christmas!!

Ingredients

For Chukar Stock

Pie Crust

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 #1 Preheat oven to 425

Step #2 Combine flour and salt in bowl

Step #3 Cube up butter and add to flour

Step #4 Cut butter into flour with pastry blender until you have coarse crumbs.

Step #5 Mix in cold water.

Step #6 Dump dough onto well floured surface. Dont over work it, you dont need to knead it, but make sure it comes together.

Step #7 Using a sharp knife, divide dough into quarters.

Step #8 Wrap each quarter in plastic wrap and place in freezer for 30 minutes.

Step #9 Take two of your quarters out of fridge and roll out, in to circular shape, with floured roller on well-floured surface.

Step #10 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 #11 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 #12 Place pie tin back in freezer to set.

Pie Filling

Step #1 Peal the Potates and Pears, then cube up into bite size pieces, but keep seperate.

Step #2 Dice up carrots and small yellow onion

Step #3 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 #4 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 #5 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 #6 In skillet heat 1 tbsp of butter and 1 tbsp of Olive Oil with heat set to medium high.

Step #7 Add diced onions and carrots and cook until onions are translucent, sprikle with salt and cook for about 5 minutes

Step #8 Add chopped Garlic and cook for one minute

Step #9 Add Seasoning and Flour

Step #10 Whisk in broth and Goat milk, allow to thicken.

Step #11 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 #12 Turn off heat. Shred Partridge meat and add to your filling. Allow to cool before adding to your pie tins.

Step #13 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 #14 Remove pie tins from the freezer and fill to the top with cooled filling.

Step #15 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 #16 Using a fork to press and seal the edges. Use a sharp knife to cut off any excess dough.

Step #17 Place the newly covered pot pies back in the freezer for another 20 minutes.

Step #18 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 #19 Crack an egg into a cup and beat until combined. Brush the outside of the pot pie with the egg yolk.

Step #20 Place in oven, at 425 for 30 to 40 minutes, or until outside crust is golden brown.

Step #21 Pour 1 tablespoon of oil into a small skillet and set heat to medium high.

Step #22 Add fresh Sage to hot oil and allow to cook for a few minutes.

Step #23 Remove sage to a plate lined with paper towels.

Step #24 Remove Pot Pies from oven and garnish with fried sage.

Step #25 Pies should easily slide out of tins onto a plate, by flipping tin over on top of the plate.

Recipe Card

Partridge in a Pear Tree Pot Pies

Written by Jeff Davis Visit : Visit authors website

View Printable Page

Prep Time: 1 hour - Cook Time: 30 min

Ingredients

4 Yukon gold potatoes, cubed

3 Bosc or Barlett Pears, cubed and cored

1 1/2 cup(s) Partridge Stock, See Below

1 cup(s) Evaporator Goat Milk

1/3 cup(s) All Purpose flour

3 whole Chukar Partridge

1 Carrort, diced into small pieces

1 Small Yellow Onion, diced

3 Garlic Cloves

Fresh Thyme

Fresh Sage

Pepper

Salt

For Chukar Stock

1.25 gallon(s) Water

1 Large Yellow Onion

2 Celery Stalk

2 Whole Carrots

2 sprig(s) Fresh Thyme

2 Bay Leaves

1 sprig(s) Fresh Sage

1/2 tsp Poultry seasoning

Pie Crust

2 cup(s) All Purpose flour

2 stick(s) Unsalted Butter

1 tsp Kosher Salt

1/2 cup(s) Ice Water

1 Egg, for brushing

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 #1 - Preheat oven to 425

Step #2 - Combine flour and salt in bowl

Step #3 - Cube up butter and add to flour

Step #4 - Cut butter into flour with pastry blender until you have coarse crumbs.

Step #5 - Mix in cold water.

Step #6 - Dump dough onto well floured surface. Dont over work it, you dont need to knead it, but make sure it comes together.

Step #7 - Using a sharp knife, divide dough into quarters.

Step #8 - Wrap each quarter in plastic wrap and place in freezer for 30 minutes.

Step #9 - Take two of your quarters out of fridge and roll out, in to circular shape, with floured roller on well-floured surface.

Step #10 - 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 #11 - 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 #12 - Place pie tin back in freezer to set.

Pie Filling

Step #1 - Peal the Potates and Pears, then cube up into bite size pieces, but keep seperate.

Step #2 - Dice up carrots and small yellow onion

Step #3 - 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 #4 - 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 #5 - 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 #6 - In skillet heat 1 tbsp of butter and 1 tbsp of Olive Oil with heat set to medium high.

Step #7 - Add diced onions and carrots and cook until onions are translucent, sprikle with salt and cook for about 5 minutes

Step #8 - Add chopped Garlic and cook for one minute

Step #9 - Add Seasoning and Flour

Step #10 - Whisk in broth and Goat milk, allow to thicken.

Step #11 - 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 #12 - Turn off heat. Shred Partridge meat and add to your filling. Allow to cool before adding to your pie tins.

Step #13 - 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 #14 - Remove pie tins from the freezer and fill to the top with cooled filling.

Step #15 - 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 #16 - Using a fork to press and seal the edges. Use a sharp knife to cut off any excess dough.

Step #17 - Place the newly covered pot pies back in the freezer for another 20 minutes.

Step #18 - 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 #19 - Crack an egg into a cup and beat until combined. Brush the outside of the pot pie with the egg yolk.

Step #20 - Place in oven, at 425 for 30 to 40 minutes, or until outside crust is golden brown.

Step #21 - Pour 1 tablespoon of oil into a small skillet and set heat to medium high.

Step #22 - Add fresh Sage to hot oil and allow to cook for a few minutes.

Step #23 - Remove sage to a plate lined with paper towels.

Step #24 - Remove Pot Pies from oven and garnish with fried sage.

Step #25 - Pies should easily slide out of tins onto a plate, by flipping tin over on top of the plate.

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.