Medieval Game Hen Pot Pie
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Water1 cup
Honey2.25 tsps
Kosher Salt170 g
Mixed Dried Fruit5 sprigs
Thyme (fresh)1 tsp
Ground Allspice1 tsp
Ground Cumin1 tsp
Paprika140 g
Milk (2 percent)210 g
Lard1 large
Egg Yolk (beaten)Directions:
1
For the hen: Put the hen in a 1 gallon re-sealable plastic bag with the water, honey, and salt
2
Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt
3
Set the bag in a leak-proof container and refrigerate for 1 hour
4
For the pastry: Preheat the oven to 350 degrees F
5
Whisk together the flour and salt in a small mixing bowl and set aside
6
Combine the milk, water, and lard in a 3-quart saucepan over medium-high heat and bring to a boil, approximately 3 minutes
7
Remove the pan from the heat, add the flour all at once, and stir with a wooden spoon until combined and the mixture begins to form into a ball of dough
8
Place the dough onto a floured work surface and knead until cooled, approximately 5 minutes
9
Divide the dough in half, and divide one of the pieces in half again
10
Set aside
11
For the egg wash: Combine the egg and water in a small bowl
12
Set aside
13
To build the pot pie: Remove the hen from the brine and pat dry
14
Use kitchen shears to cut away the skin from the breast of the hen
15
Place the dried fruit into the cavity of the hen and tie the legs with butchers twine
16
Place the hen in the center of a piece of parchment and trace an oval approximately 1/2-inch larger than the hen, approximately 8 1/2 inches long by 6 1/2 inches wide
17
Remove the hen from the parchment and turn the paper over to avoid getting pencil on the dough
18
Roll the two quarters of dough into ovals according to the template; this is the base and the top of the pot pie
19
Place one of the ovals in the center of the parchment
20
Set the other oval aside
21
Roll the remaining half of dough into a 1/2-inch thick and 4-inch wide strip of dough that will go around the oval piece and surround the hen
22
Brush around the edge of the base pastry with egg wash
23
Place the thyme sprigs on the base, then top with the hen
24
Place the 4-inch wide strip of dough around the hen, forming a "wall" around the hen
25
Press the ends together
26
Press down to seal this to the base pastry
27
Sprinkle the hen with the allspice, black pepper, cumin, and paprika
28
Brush the top of the "wall" with egg wash
29
Place the remaining oval of pastry on top of the hen and crimp, attaching the top to the wall
30
Patch any holes with excess dough
31
Brush the entire pastry with egg wash
32
Bake until the hen reaches an internal temperature of 150 degrees F, about1 hour and 15 minutes
33
Remove from the oven and rest 20 minutes before serving