Guinea Fowl and Wild Mushroom Pie

deliciousmagazine.co.uk

2 x 375g blocks all-butter puff pastry 100g plain flour, plus extra for dusting 150g unsalted butter plus extra, softened, for greasing 1 ½ litres fresh chicken stock 1 carrot, roughly chopped 1 large onion, quartered 2 garlic cloves, crushed 1 tsp sea salt 2 guinea fowl, jointed; ask for skinless breasts and whole skinless legs on the bone 150g mixed wild mushrooms 2 tsp vegetable oil 330ml dry cider 1 tsp English mustard 1 tsp wholegrain mustard 10g fresh tarragon leaves, roughly chopped 1 medium free-range egg yolk mixed with 1 tbsp water to make an egg wash 2 x 375g blocks all-butter puff pastry 100g plain flour, plus extra for dusting 150g unsalted butter plus extra, softened, for greasing 1 ½ litres fresh chicken stock 1 carrot, roughly chopped 1 large onion, quartered 2 garlic cloves, crushed 1 tsp sea salt 2 guinea fowl, jointed; ask for skinless breasts and whole skinless legs on the bone 150g mixed wild mushrooms 2 tsp vegetable oil 330ml dry cider 1 tsp English mustard 1 tsp wholegrain mustard 10g fresh tarragon leaves, roughly chopped 1 medium free-range egg yolk mixed with 1 tbsp water to make an egg wash

subheading: You’ll also need…:

24cm springform cake tin, greased with butter, and pastry cutter to stamp out decorations (optional)

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