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Baked guinea fowl tortes

Richard Phillips from Good Food Bites
Guinea fowl layered with mushrooms and cabbage and encased in crêpes and puff pastry - a dinner party delight from Richard Phillips

Baked guinea fowl tortes

Method

1. Remove the breasts from the guinea fowl, (keeping the legs for the sauce). Slice the breasts into four equal pieces.

2. To make the sauce, heat the oil in a frying pan and brown the guinea fowl legs over a moderate heat.

3. Add the sliced shallots, thyme and red wine and reduce the sauce by about one-third. Add the chicken stock to the pan and simmer for about 15 minutes, or until the sauce has cooked down and the guinea fowl is tender. Strain the sauce and season well. Reheat, when ready to use and when hot, stir in a knob of butter.

4. Line a 22-cm round mould with two-thirds of the puff pastry, then line with the crepe. Place one tablespoon of braised cabbage, then a piece of the breast then 1 tablespoon of wild mushrooms into the base.

5. Repeat this process until one guinea fowl breast is used and the mould is full. Season well and pour in about 2 tbsp of the guinea fowl sauce. Top the mould with the remaining puff pastry and seal the edges with the beaten egg. You can also make individual tortes instead of one large one.

6. Preheat the oven to 200?C/gas 6. Turn the torte out of the mould, glaze with the beaten egg, score the outside, and put onto a non-stick baking tray. Cook for 15-20 minutes or until the pastry is golden brown and the centre of the tortes are hot. Serve on a bed of sautéed red chicory.

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Serves: 4

Prep: 25 min
Cook: 55 min

Ingredients
2 Guinea fowl
2 tbsp Olive oil
2 Shallots, sliced
1 sprig Thyme
150ml Red wine
250ml chicken stock
1 tsp Butter
200g Puff pastry
4 crèpes
200g Savoy cabbage, braised
200g assorted wild mushrooms, sautéed with a little chopped garlic and chopped shallots
1 egg beaten
2 chicory heads, sautéed in a knob of butter, to serve