| Prep: 30 mins | Cook: 1 hour 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 30g | 10g | 40g |
| sugars | fibre | protein | salt |
| 3g | 2g | 38g | 1.2g |
Why I Love Portuguese Partridge Pie
As I dipped my spoon in the comforting, lusciousness of a warm slice of Portuguese Partridge Pie, all other thoughts took a backseat. Few things can transcend the simple comfort associated with tucking into a homey, filling pie. No pretense, just wholesome, unadulterated bliss – and that’s a bit of what I’m about to share with all you food lovers out there today.
Best Part of My Odyssey
Now, you might question why a Louisiana girl with French roots like me, who has her heart in Creole and French desserts, is raving about a traditional Portuguese delicacy. You see, food is a journey, an endless voyage of discovery. The flavor profile my lineage blessed me with, has lent me an adventurous palate, leading me to seek out varieties and blend dichotomies. When I first stumbled upon this Portuguese Partridge Pie, through Fernando’s Kitchen, I knew it was a recipe that sat snugly in that homely-yet-luxurious space that I absolutely love.
A Harmony of Flavors
The Partridge Pie, often regarded as the epitome of hearty comfort food in Portugal, strikes a beautiful balance between robust flavors and delicate textures. Infused with the earthy perfume of fresh rosemary and bay leaves, complemented by a smooth wine sauce, and juxtaposed with the delicate flakiness of a puff pastry crust, every bite is a heartwarming delight. This dish, with its deep, soulful taste, parallels the Creole jambalayas and gumbos while elevating them with a Parisian flair.
Pairing this Partridge Pie with a leafy green salad or a bowl of honey roasted vegetables offers a satisfying dining experience. The pie also shares a close affinity with recipes like Coq Au Vin and Beef Bourguignon, as these dishes, too, embrace the concept of slow-cooking and rich flavors to create a food experience that lingers in your memory long after you’ve savored the last bite.
In essence, my love for Portuguese Partridge Pie springs from the sense of comfort it personifies, the richness of its flavors, and the way it echoes the culinary spirit of both my ancestral French and native Creole cuisines. It is a recipe that mirrors the food philosophy of Your Gourmet Guru!
What You’ll Need
- 2 whole partridges (approximately 1 – 1.5 lbs each)
- Salt to taste
- Pepper to taste
- 4 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 1 cup of red wine
- 2 bay leaves
- 2 sprigs of fresh rosemary
- 1/2 cup of chopped fresh parsley
- 1 carrot, chopped
- 2 cups of chicken broth
- 1/2 cup of heavy cream
- 3 tablespoons of unsalted butter
- 3 tablespoons of all-purpose flour
- 1 package of puff pastry (approximately 17.3-ounce)
- 1 large egg (for egg wash)
Method
Step One
Begin by seasoning the partridges with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the partridges and sear them on all sides until they’re browned. This should take about 10 minutes. Once done, remove the partridges and set them aside.
Step Two
Lower the heat to medium and add the minced garlic and chopped onion to the pot. Cook until the onions are translucent and the garlic is fragrant. This should take about 5 minutes.
Step Three
Add the red wine to the pot, scraping the bottom to loosen any browned bits. Add the bay leaves, rosemary sprigs, chopped parsley, and chopped carrot. Return the seared partridges to the pot and pour in the chicken broth. Simmer everything together for about 2 hours, or until the partridges are tender and fully cooked.
Step Four
Remove the partridges from the pot. Let them cool down a bit before shredding the meat from the bones. Discard the bones and return the shredded meat to the pot. Add the heavy cream and stir to combine.
Step Five
In a separate pan, melt butter over medium heat. Once it’s melted, stir in flour to make a roux. Continue stirring until the flour-butter mixture turns a golden brown color. Slowly pour this into the pot with the partridge mixture, stirring continuously to avoid forming lumps.
Step Six
Preheat your oven to 400°F (200°C). On a floured surface, roll out the puff pastry and cut it to the size of your pie dish. Pour the partridge filling into the dish and cover it with the puff pastry, crimping the edges to seal. Beat the egg and brush it over the puff pastry to give it a golden sheen.
Step Seven
Place the pie in the preheated oven and bake for about 20-30 minutes, until the pastry is golden and the filling is bubbly. Let it cool for a few minutes before serving your partridge pie.
