Mutton Bird Pie
HB-4132 · Hand-built original · Māori
Mutton Bird Pie is a Māori main course centred on chicken, prepared in a straightforward home style. Serve it as directed in the method.
MāoriMain CourseDairy-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4-5 mutton birds, cleaned and deboned
- 2 cups chicken or vegetable stock
- 1 onion, chopped
- 1 cup chopped mushrooms
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 sheets pre-made puff pastry
- 1 egg, beaten
Method
- Heat the oven to 375°F.
- Put the mutton birds, stock, onion, mushrooms, carrots, potatoes, thyme, salt and pepper in a large pot, bring to a boil, cover, and simmer for 1-2 hours until tender.
- Lift out the birds, shred the meat, and discard the bones and skin.
- Line a pie dish with puff pastry, fill with the shredded meat, and pour in enough cooking liquid to fill the dish.
- Cover with the second pastry sheet, brush with beaten egg, and bake for 30-40 minutes until golden brown.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).