Home
Ingredients
6 thin slices of pancetta, finely diced
2 partridge breasts, diced into 1cm cubes
1 pear, peeled, cored and finely diced
1 stick of celery, finely diced
320g ready-made all butter puff pastry
80g sultanas, chopped
80g pistachio nuts, chopped
Slug of sweet chilli sauce
Splash of soy sauce
1 tbsp sunflower oil
1 tsp chopped thyme
Pinch of salt
Good grind of black pepper
Method
1. Preheat oven to 200˚C.
2. Grease each hole in the mini muffin tray.
3. Remove puff pastry from fridge. Don’t let it get too warm or you’ll end up working with a sticky mess!
4. Fry the partridge, pears, pancetta and celery in sunflower oil for about 3–4 minutes only as the meat will cook super quickly and you don’t want to dry it out. Add the rest of the ingredients to the pan and bind together. Remove from heat.
5. Unroll the pastry, keeping the parchment sheet in place.
6. Use the top of a wine glass or cup to cut circles in the puff pastry about 2cm wider than the diameter of the hole so when the circles are pressed down with the pastry tamper the pastry reaches the edge. There will be enough pastry to cut about 22 perfect circles. The remaining two you’ll have to make from off-cuts! Place each circle on top of the hole and ‘tamp down’ in the centre.
7. Spoon the partridge mixture into the pastry cases and bake for 10 minutes at 200˚C, reducing the temperature to 180˚C for a further 5 minutes.
8. If you’re serving immediately, cook for a further 3–4 minutes until the pastry is golden brown.
9. To save them for another day, remove from the oven and let them cool down before freezing. To reheat from frozen, place onto a pre-heated baking tray and cook at 180˚C for 8–10 minutes.
6 thin slices of pancetta, finely diced
2 partridge breasts, diced into 1cm cubes
1 pear, peeled, cored and finely diced
1 stick of celery, finely diced
320g ready-made all butter puff pastry
80g sultanas, chopped
80g pistachio nuts, chopped
Slug of sweet chilli sauce
Splash of soy sauce
1 tbsp sunflower oil
1 tsp chopped thyme
Pinch of salt
Good grind of black pepper
Method
1. Preheat oven to 200˚C.
2. Grease each hole in the mini muffin tray.
3. Remove puff pastry from fridge. Don’t let it get too warm or you’ll end up working with a sticky mess!
4. Fry the partridge, pears, pancetta and celery in sunflower oil for about 3–4 minutes only as the meat will cook super quickly and you don’t want to dry it out. Add the rest of the ingredients to the pan and bind together. Remove from heat.
5. Unroll the pastry, keeping the parchment sheet in place.
6. Use the top of a wine glass or cup to cut circles in the puff pastry about 2cm wider than the diameter of the hole so when the circles are pressed down with the pastry tamper the pastry reaches the edge. There will be enough pastry to cut about 22 perfect circles. The remaining two you’ll have to make from off-cuts! Place each circle on top of the hole and ‘tamp down’ in the centre.
7. Spoon the partridge mixture into the pastry cases and bake for 10 minutes at 200˚C, reducing the temperature to 180˚C for a further 5 minutes.
8. If you’re serving immediately, cook for a further 3–4 minutes until the pastry is golden brown.
9. To save them for another day, remove from the oven and let them cool down before freezing. To reheat from frozen, place onto a pre-heated baking tray and cook at 180˚C for 8–10 minutes.
