Quail pie with Madeira sauce

Method

1. For the pie: preheat the oven to 200C/gas 6.

2. Roll out the pastry dough on a floured surface and cut into 2 pieces 12 x 30cm.

3. Heat the butter in a frying pan and quickly seal the quail breasts until lightly browned. Remove from the pan and allow to cool.

4. Add the mushrooms to the pan and cook until tender. Drain and allow to cool.

5. Mix the sausage meat with the cooled mushrooms, then add the Worcestershire sauce and Tabasco sauce and season with salt and pepper.

6. Beat the egg with the egg yolk. Brush over the edges of one piece of dough.

7. Lay the sausage meat mixture down the centre of the dough. Lay the quail breasts on top

8. Carefully fold the remaining piece of dough in half lengthwise and cut halfway through in 1cm spaces. Lay this on top of the filling and seal the edges well. Crimp the edges and brush with the egg wash.

9. Put on a baking tray and bake in the oven for 10 minutes, and then reduce the oven temperature to 180C/gas 4 and cook for a further 15 minutes. Remove from the oven and allow to rest.

10. For the sauce: heat 25g butter in a medium pan and gently cook the shallots until soft.

11. Add the Madeira and cook steadily until reduced by half. Add the white wine and cook until reduced by two-thirds.

12. Add the stock to the pan and cook for a few minutes until the sauce is hot. Remove from the heat and beat in the remaining butter. Season with salt and pepper and stir in the parsley.

13. To serve: slice the pie at an angle and serve with the sauce.

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Ingredients

450g Puff pastry
8 quail breasts
25g Butter
55g button mushrooms, finely diced
350g sausage meat
splash Worcestershire sauce
splash Tabasco sauce
1 egg
1 egg yolk

For the sauce

75g Butter
2 Shallots, finely chopped
60ml Madeira, Rich Old Bual
60ml White wine
300ml thickened meat stock
1 tbsp chopped parsley

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