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Poussin pie

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Craig Davies, head chef at Paschoe House near Crediton, shares his recipe for poussin pie with Riesling cream and mushrooms

poussin pie

Serves 2

You will need

For the poussin

Poussin 1
Black peppercorns 2
Garlic ½ clove
Thyme 10g
Bay leaf 1
Fine sea salt 50g
Rapeseed oil 300ml

For the filo pie lids

Filo pastry sheets 4
Clarified butter to brush
Salt
Thyme 2g

For the Riesling cream

Rapeseed oil 1 tbsp
Chicken wings 100g, chopped
Shallots 50g, diced
Leeks 50g, diced
Celery 20g, diced
Thyme a pinch
Garlic 1 clove
Bay leaf 1
Riesling white wine 250ml
Whipping cream 200ml

To serve

Mushrooms diced

Method

  1. For the poussin: prepare the poussin by first removing the breasts and trimming off excess fat. Set aside for later. Remove the legs and pat dry. Save the carcass for the Riesling cream.
  2. Crush the black pepper, garlic and thyme using a pestle and mortar, then add the bay leaf and the salt. Rub the mixture into the poussin legs, place them on a baking tray, cover and leave to marinate for 3 hours. Once ready, remove the rub using a dry cloth. 
  3. Pour the oil into a deep tray, add the legs, cover with foil and confit in the oven at 85°c for 3 hours. 
  4. Once the legs are cooked, allow to cool in the oil. Once cold, remove the skin and discard. Pick the meat off the bone and reserve for later. 
  5. For the filo pie lids: lay out a single sheet of filo pastry and brush with the butter, sprinkle with salt and thyme, then repeat with the 3 remaining sheets, layering one on top of the other. Press between 2 trays and leave in the fridge for 8-10 minutes to allow the butter to set. 
  6. Cut the chilled filo into discs and place on greaseproof paper. Place another sheet of greaseproof paper and a tray on top and then bake at 170°c / gas 3 for 10-12 minutes until golden brown and crisp. 
  7. For the Riesling cream: put the oil, chicken wings and poussin carcass in a large pan over a medium heat. Caramelise the wings and carcass until dark golden brown. 
  8. Add the vegetables and herbs to the pan and sweat until tender, then add the wine and reduce by half. Add the cream, bring to the boil then immediately put a lid on the saucepan and remove from the heat. Allow to infuse for 20 minutes. 
  9. Pass the sauce through a fine sieve into a clean pan and reduce to a thick consistency. Taste and season. 
  10. To serve: fry the breasts skin-side down for 6-7 minutes on a medium heat. Turn them over and continue to fry until cooked. Remove from the heat and allow to rest for 4 minutes. 
  11. In a separate frying pan, fry the diced mushrooms until golden brown, then add the poussin leg meat. Lightly season then place on a plate, followed by the cooked filo pastry lid and the poussin breast. To finish, drizzle with the warm Riesling cream.

Chef’s tip: ‘We use cep mushrooms but any variety will work,’ says Craig

www.paschoehouse.co.uk

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