Pithiviers de Cailles et Marrons
A pithivier is usually a sweet puff-pastry-based pie enclosing a fruit or almond frangipane filling. I have given it a savoury twist here, filling the pastry with chicken and quail mousse, chestnuts and cabbage. While not a recipe for the faint-hearted, don’t be afraid to give it a go – the finished product is magnificent. You will need to order quail leg meat and breasts from your butcher. This makes two pies but could easily be doubled to serve four.
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Manu’s French Bistro: recipes by Manu Feildel, photography by Chris Chen, published by Penguin Lantern
