Quail Pies

Ingredients

4 quail
4 carrots, cut in strips and cooked
1 small can pearl onions
1 package frozen spinach souffle
butter
parsley
dried tarragon
1 recipe flaky piecrust

Instructions

Parboil the quail gently in salt water for 45 minutes. Defrost the spinach and place a layer on the bottom of each 4 individual baking dishes. Add a few carrots and pearl onions. Brown the quail in butter, breast side up, and place one in each baking dish. Dot with butter, add finely minced parsley and a pinch of tarragon to each dish. Prepare the piecrust, divide it into four parts, and roll out. Cover the pies in such a way as to have the quails’ legs protruding slightly through the crust. Ornament the crust with cut-outs, dipped in egg yolk, brush the pies with egg yolk to glaze and bake for 40 to 50 minutes in a 400 degrees F oven.

Yield: 

Serves 4

Course

Leave a Comment