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Meat

Christmas pie

Read recipe
Recipe
Category
Meat
Setup time
Long
Difficulty
Medium
Cost
Intermediate
To enjoy
With family
Nº of people

Ingredients

Method of preparation

1

Start by boiling the quails and the chicken in water and chicken broth.

2

When boiled, remove and shred, storing part of the cooking broth.

3

Braise the leeks and the ham in Gallo's First Crop 2019-2020, adding the cubes of carrot.

4

Add the mushrooms and the shredded meat, including the duck.

5

Sprinkle with flour and add the broth until getting the desired creamy consistency. Season with grounded pepper.

6

Cover a baking pan with one of the shortcrust pastry, add the filling and cover with the other pastry. Attatch the borders, brush with the beaten egg and cook in the oven at 175ºC until the pastry is browned and cooked.

7

Prepare the sauce by adding the liver pâté to the Modena Balsamic vinegar, adding a bit of the broth in which the meats were cooked, slowly bringing it to the boil.

8

Serve the pie warm, drizzling each slice with a drizzle of Gallo First Crop 2019-2020 olive oil.

Chef tip

The meats used in the pie may be altered to taste. The important aspect is that they are well mixed with the remaining filling so they do not over-dry. You can add dry fruit to the sauce, to taste, for it to get richer.