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These stunning mini puff pastry pies from top chef Adam Gray are laced with the heady flavours of wild mushroom and summer truffle. This meat pie recipe featuring English quail is a luxurious starter for a celebratory dinner, but you can also substitute the quail breast with other fowl meat.
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To make the pies, cut the wild mushrooms into evenly sized pieces. Heat a cast iron frying pan to a high heat and add a little of the rapeseed oil. Add the wild mushrooms
Mix the mushrooms with the minced quail. Season with salt and pepper, then stir in the cream, reduced quail gravy and Madeira. Carefully add the summer truffle
Preheat the oven to 110˚C/Gas mark ¼. Line the bottom of a shallow metal tray with greaseproof paper and arrange the kohlrabi discs on top. Pour over enough clarified butter to cover and then seal the tray with foil. Cook for 12-14 minutes
250g of clarified butter, warm
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Remove the kohlrabi from the clarified butter and place on draining paper to cool to room temperature
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Preheat the oven to 200˚C/Gas mark 6. Cook the pies for 15-18 minutes until golden brown
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Meanwhile, heat the roast quail gravy in a saucepan over a medium heat
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To serve, pan-fry the cooked kohlrabi in a little of the remaining rapeseed oil to achieve a slight colour. Place a lightly coloured kohlrabi disc in the middle of 6 serving bowls
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Spoon a little more of the roast quail gravy around the kohlrabi and then place the quail pies on top
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
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English quail and truffle pie with buttered kohlrabi
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English quail and truffle pie with buttered kohlrabi
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