Quail & Chestnut Pies

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.

French Bistro - Quail Pie

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Manu’s French Bistro: recipes by Manu Feildel, photography by Chris Chen, published by Penguin Lantern


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