Smoked partridge, chive & parmesan quiches

Smoked partridge, chive & parmesan quiches

Constable Burton

Ingredients

 

Pastry
500g plain flour
2g salt
250g unsalted butter

Filling
Chives, finely chopped
Parmesan, finely grated
5 eggs
100ml milk
200ml double cream

8 partridge breasts
Oak smoking chips, damp

Leyburn, North Yorkshire
Head Chef: Tristan Prudden

Serves 8

These smoked partridge quiches are delicious hot as a snack, elevenses, or for a meal with some buttered new potatoes and a salad. You can replace the parmesan with any cheese of your choice.

Start by making the pastry a day in advance. Mix the flour and salt together and rub the butter into the flour until it resembles fine breadcrumbs. Slowly mix in a litre of cold water to form a dough: you may not not need all of the water. Shape into a ball, wrap in cling film, and rest overnight in the fridge. The following day allow the dough to warm to room temperature before rolling out to a 5mm thickness. Cut out rounds to fit your mini tart tins, carefully place the pastry into the tins, spike the bottom with a fork and line with parchment paper. Weight with baking beans and blind bake at 180˚C for 10-15 minutes, then remove the beans and finish baking until the base is dry and the sides lightly coloured.

Smoke the partridge while the pastry is baking. Lay the breasts on the rack in a smoker and light the wood chips in the bottom. Place on the stove for 5 minutes, then remove the breasts and check they are cooked though: if not finish in the oven until just cooked through. Leave to cool, then dice and divide the partridge between the pastry cases, adding a large pinch of chives and a tablespoon of parmesan to each.

Whisk the eggs, milk and cream together and season with salt and pepper. Fill the pastry cases and bake at 160˚C for 20-30 minutes or until just set: don’t overcook, or they will crack..