Summary

Ingredients

• 1 poulard (s), .5-2 kg
• 1 vegetable onion (s), halved
• 2 carrots, diced
• 1 stalk celery, diced
• 1 turnip (s), white, diced
• 1 parsnip (s), diced
• 4 stalks parsley
• 1 liter chicken broth
• 1 teaspoon vinegar, (red wine vinegar)
• 2 tablespoon vegetable oil
• 20 small mushrooms (heads)
• 1 leek, large, diced
• 1 small potato (s), diced
• 30 g butter
• 0.5 tablespoon ½ flour, (wheat flour)
• 0.25 liter ¼ cream
• 1 pinch mace, ground
• 1 pinch nutmeg, freshly ground
• salt
• Pepper, freshly ground
• 130 g reen peas, it can also be frozen
• 1 tablespoon milk

For the dough:

• 180 g flour, (wheat flour)
• 0.25 teaspoon ¼ salt
• 60 g butter, cold
• 60 g lard or veetable fat
• 2 tablespoon water

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Instructions

1. Put the poulard with onions, 1 carrot, celery, beetroot, parsnip, parsley and the chicken stock in a saucepan and cover with water.
2. Save a carrot for later. Bring everything to a boil and reduce the temperature and cook with the lid on, for about 50 minutes, until the poulard is soft.
3. Now remove from the fire, stir in the vinegar, now let the meat cool in the broth.
4. For the pâté dough, mix salt and flour in a bowl and mix in butter and vegetable fat (lard) until you get coarse crumble. Add the water and work it into a soft dough. Cover and chill for 1 hour.
5. When the poulard has cooled down, remove the meat from the bones and cut into bite-sized pieces. Strain the broth and set aside.
6. Heat the oil in a pan and brown the mushrooms in it and place in a bowl.
7. Now bring the leek to the boil in 3/8 liter chicken stock, add the diced carrots, turn the heat down and cook for 5 minutes with an open pot on low heat.
8. Add the potato pieces and cook for another 5 minutes, now drain the vegetables, if necessary, fill up the cooking liquid to ¼ liter.
9. Slowly melt the butter in a saucepan and roast the flour for about 2 minutes, deglaze with the cooking liquid and cook for 3 minutes so that the flour taste disappears. Season to taste with mace, nutmeg, salt, pepper and the cream. Cool the sauce while stirring.
10. Now pull in the vegetables, meat, mushrooms and peas.
11. Grease an ovenproof dish, add the poultry mixture. Preheat the oven to 200 °.
12. Roll out the dough and place it on the tin as a lid, trim the edge and press it down, brush with milk and make several slits.
13. Bake the pie in 25 minutes until golden brown.