Ingredients with Measurements:
- 1 whole goose, deboned and chopped into small pieces
- 1 pound bacon, chopped
- 1 pound mushrooms, sliced
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup red wine
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 sheets puff pastry
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Rolling pin
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the onions and garlic and cook until softened.
4. Add the mushrooms and cook until they release their liquid and start to brown.
5. Add the chopped goose to the skillet and cook until browned on all sides.
6. Sprinkle the flour over the mixture and stir to combine.
7. Add the chicken broth, red wine, thyme, salt, and pepper to the skillet and bring to a simmer.
8. Reduce the heat and let the mixture simmer for 10-15 minutes until the sauce thickens.
9. Roll out one sheet of puff pastry on a floured surface and place it in the bottom of the pie dish.
10. Pour the goose mixture into the pie dish.
11. Roll out the second sheet of puff pastry and place it on top of the goose mixture.
12. Brush the beaten egg over the top of the pastry.
13. Bake the pie in the preheated oven for 30-35 minutes until the pastry is golden brown.
14. Let the pie cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 32g
Carbohydrates: 27g
Protein: 38g
Sodium: 890mg
Substitutions for ingredients:
- Chicken or turkey can be substituted for the goose.
- Button mushrooms or shiitake mushrooms can be used instead of sliced mushrooms.
- Beef broth can be used instead of chicken broth.
- White wine can be used instead of red wine.
Variations:
- Add diced potatoes or carrots to the goose mixture for added texture and flavor.
- Use a different type of meat, such as beef or lamb, instead of goose.
- Add herbs such as rosemary or sage for additional flavor.
Tips and tricks:
- Make sure to debone the goose before cooking.
- Use a sharp knife to chop the goose into small pieces.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake for 15-20 minutes until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs.
- Cut the pie into slices and arrange on individual plates.
Garnishes:
- Fresh herbs such as parsley or thyme.
- Crispy bacon bits.
Pairings:
- Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the pie filling is too thin, add more flour to thicken it.
- If the pastry is not golden brown after baking, brush with more beaten egg and return to the oven for a few more minutes.
Food safety advice:
- Make sure to cook the goose to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
- Pies have been a popular dish in England since the Middle Ages, and were often filled with meat and vegetables.
Flavor profiles:
- The goose provides a rich, gamey flavor that is complemented by the smoky bacon and earthy mushrooms.
Serving suggestions:
- Serve the pie with a glass of red wine for a complete meal.
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