Deconstructed Guinea Fowl Pie

31 August


Courtesy of Donald and Luyanda.


For Butternut Puree

2 Butternuts, quartered, leaving the skin on

60ml Maple syrup

30ml Cinnamon

30ml Turmeric

30ml Whole cumin

5 Sprigs of thyme

125 – 250ml Thick cream, dependent on the consistency of the puree

30ml Milk

To taste Salt and pepper

For Cheat Puff Pastry

350 g Cake flour

1.25 ml Salt

260 g Unsalted butter

150 ml Ice water, dependent on moisture level

1 Egg, whisked

To serve Sunflower seeds

For the Brussels Sprout Salad

400g Brussels sprouts

For the Brussels Sprout Salad Vinaigrette

45ml Balsamic vinegar

187ml Orange juice

60ml Lemon juice

125ml Olive oil

60ml Sunflower seeds, toasted and crushed

For the Pie Filling

To sauté Olive oil

3 Shallots, finely diced

250g Wild mushrooms, roughly chopped

2 Leeks, finely diced

350g Smoked bacon, finely diced

400ml Crème fraiche

To taste Salt and pepper

For the Roasted Beetroot

500g Baby beetroot

1 Garlic bulb, cloves separated

4 Shallots, cut in half

1 Orange, juiced

250ml Chicken stock

For the Sesame and Nut Crumble

125g Sesame seeds, toasted

125g Walnuts, toasted

To Cook the Guinea Fowl

1 Guinea fowl

Olive oil

45ml Ground cinnamon

45ml Ground cumin

15ml Salt

15ml Pepper

5 Shallots, roughly chopped

4 Bay leaves

1 Green pepper, roughly chopped

1 Red pepper, roughly chopped

400g Carrots, roughly chopped

200g Leeks

250ml Port

½ Garlic bulb

30g Thyme

250ml Chicken stock



Sift flour and salt together in a large chilled metal bowl. Grate 60 g of the frozen butter into the flour. Gently work the butter into the flour with your fingers.  Taking care not to heat the butter too much.  Gradually add the ice water to the flour mixture, while incorporating with a fork, taking care again to not add too much heat to the mixture. Incorporate to make a firm dough that is not sticky. Knead the dough for about 10 minutes.  Then shape in square, wrap in cling film and let it rest in the fridge for about 30 minutes.

Remove the dough and roll it out in a long rectangle.  Grate another 100 g of frozen butter on more than half of the rectangle.  Fold the dough without butter over (overlapping the butter). Then fold the butter grated part of the dough over.  Turn the folded dough so that the seam faces the top, dust with flour and roll out to form another rectangle.  Repeat the same process with the next 100 g of frozen butter.  Now the butter is incorporated, repeat the folding process another 3 times.  Be careful to work quickly, so as not to heat the pastry.  If the pastry is getting hot, cover it and place it in the fridge to cool down, between rolling it out.  Let it rest for as long as you can.  Then shape the pastry into the shaped squares to fit the dish that you will be presenting the guinea fowl pie filling in.  Making sure that you cut it a bit larger than the dish, as the pastry will shrink.

Place these squares on a prepared baking tray (non-stick baking spray treated).  Brush the squares with the beaten egg and sprinkle with the sunflower seeds.  Bake in a pre-heated 200°C oven. Remove when it puffs up and gets a golden brown colour.  Place on a cooling rack to prevent it from going soggy.


Rub the guinea fowl with olive oil, cinnamon, cumin, salt and pepper. Heat a large non-stick pan to smoking hot and brown the guinea fowl on all sides.  Portion the guinea fowl and place in a pressure cooker.  Add the shallots, bay leaves, peppers, carrots, leeks, Port, garlic, thyme and chicken stock to the guinea fowl portions.  Pressure cook for 1 hour or until soft.  Remove the guinea fowl from the pressure cooker, reserving the cooking liquid.  Let the meat cool slightly, shred from the bone and set aside. 


Heat olive oil in a deep pot and sauté the shallots, mushrooms and bacon until bacon is done and shallots are soft and translucent.  Add the reserved cooking liquid to the pot and reduce down.  Add the shredded guinea fowl, mix through and finish off with the crème fraiche.  Season to taste and let the mixture simmer together.


Place the beetroot in a deep roasting tray.  Add the garlic and shallots and drizzle with the orange juice and chicken stock.  Let this roast in a 180°C oven until soft.  Remove and set aside


Place the butternut in a roasting tin.  Drizzle and season with maple syrup, cinnamon, turmeric, cumin and thyme and roast at 180°C until soft. Remove the skins and blend, adding a combination of the thick cream and milk, until it is the right consistency. Pass through a sieve to remove any lumps, season and set aside.


Blanch the Brussels sprouts in boiling water and immediately refresh in ice water and set aside. Dry the sprouts and heat olive oil in a pan and char grill the Brussels sprouts to get nicely charred edges.

Mix together the vinaigrette ingredients in a pot, slowly bring to the boil and reduce.  Set aside and when cooled down, toss the brussel sprouts in the vinaigrette.


Toast the seeds and nuts and roughly crush in a mortar and pestle. Set aside for service.


Dish the pie filling into a ramekin of your choice. Plate the butternut purée, adding the brussel sprout salad and roasted beetroot on the side. Lightly cover the pie ramekins with the baked puff pastry squares and serve.

Serves 4 - 6.

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