Quail Meat Pie Recipe With Truffle & Kohlrabi

English quail and truffle pie with buttered kohlrabi

Starter
medium
Makes6
2 hours

PT2H

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.

Discover more:

Share recipe

Related recipes

Richard's perfect roast dinner – stuffed Norfolk quail with Norfolk pearl barley

Richard Bainbridge

Quail mulligatawny

Marcus Wareing

Roast quail farci with lardo, foie gras and hazelnuts

Roast quail farcie with lardo, foie gras and hazelnuts

Jun Tanaka

Breasts of quail with pea purée, pancetta and marjoram jus

Mark Dodson

Festive quails

Bruno Loubet

Ingredients

print recipe

shopping List

Metric

Imperial

Quail and truffle pie

150g of mixed seasonal wild mushrooms
50ml of rapeseed oil
850ml of roast quail gravy
150g of English quail breast meat, minced
2 tbsp of double cream
1 tbsp of Madeira
20g of summer truffle, finely chopped
1 sheet of puff pastry, pre-rolled
1 egg
1 tbsp of milk
salt
black pepper

Buttered kohlrabi

2 kohlrabi
250g of clarified butter, warm

print recipe

shopping List

6cm and 16cm round cutters

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

150g of mixed seasonal wild mushrooms
50ml of rapeseed oil

Ensure the wild mushrooms are golden brown all over before removing them from the frying pan. Do not season

Drain the wild mushrooms on kitchen paper and leave to cool to room temperature, then finely chop

Pour 250ml of the quail gravy into a small saucepan and cook over a high heat until reduced to 100ml. Allow to cool

250ml of roast quail gravy

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

150g of English quail breast meat, minced
salt
2 tbsp of double cream
black pepper
1 tbsp of Madeira
20g of summer truffle

Cut the puff pastry with two circular cutters into 6 x 6cm discs and 6 x 16cm discs

1 sheet of puff pastry, pre-rolled

Weigh out the quail mix into 45g sized portions and spoon onto the smaller of the two puff pastry discs

Mix the egg with the milk to make an egg wash and brush round the outside of the puff pastry discs with the quail mix on

1 egg
1 tbsp of milk

Mould the larger of puff pastry discs over the top of the quail mix and seal with a little more egg wash

Press firmly with the sides of your hands to ensure the pies are sealed and trim off any excess puff pastry

Crimp the edges of the pies with a fork to ensure they are totally sealed. This also creates a presentation pattern

With the end of a small sharp knife, pierce a hole in the top of each pie to allow any excess steam to escape during cooking

Egg-wash the quail pies all over and place in the fridge to rest for 20 minutes, before cooking

For the kohlrabi, peel and cut each one into four even slices. Select the six best slices and cut out with a 6cm cutter

2 kohlrabi

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

Remove the kohlrabi from the clarified butter and place on draining paper to cool to room temperature

Preheat the oven to 200˚C/Gas mark 6. Cook the pies for 15-18 minutes until golden brown

Meanwhile, heat the roast quail gravy in a saucepan over a medium heat

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

Spoon a little more of the roast quail gravy around the kohlrabi and then place the quail pies on top

Discover more: