Quail Pie
Quail Pie offers a rich and savory combination of tender quail meat, green peas, and a flaky pastry crust. Perfect for special occasions or hearty family dinners, this dish features a delicate blend of flavors and textures that will impress and satisfy discerning palates.
Ingredients
Instructions
- Cook the quail until tender in enough water to cover them.
- Salt the water to taste and save the liquid.
- Remove all meat from the bones of the cooked quail and place it in a greased 9 x 13-inch pan.
- Mix 4 tablespoons of flour in 1/2 cup cold water to make a flour paste.
- Gradually add the flour paste to the cooled quail broth, stirring constantly.
- Cook the mixture until thickened.
- Pour the thickened sauce over the quail meat in the pan.
- Add the drained green peas.
- Roll out the pie crust dough to cover the top of the pan.
- Dot the crust with butter.
- Bake at 375°F until the crust is golden brown.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the quail while cooking. If quail is unavailable, you can substitute with chicken or duck. Ensure to adjust cooking times accordingly, as they may vary. Always taste the broth before adding salt, especially if using canned peas, which can be salty. For a twist, try adding a splash of white wine to the sauce for depth.
Serving Suggestions
Quail pie is best served hot from the oven, allowing the crust to retain its crispness. Pair it with a simple side salad or mashed potatoes for a complete meal. A light white wine, such as a Sauvignon Blanc, complements the dish beautifully. For a hearty twist, serve alongside Polish Sausage And Noodles for a comforting dinner experience.
Storage & Reheating
Leftover quail pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 25 minutes. For best results, avoid microwaving as it can make the crust soggy. You can also freeze the pie for up to 2 months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Quail Pie contains roughly 429 calories, with 59g protein, 15g carbohydrates, and 13g fat. It is an excellent source of protein (118% of the Daily Value) and iron (37% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1305mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen quail for this recipe?
Yes, you can use frozen quail. Just ensure to thaw them completely in the refrigerator before cooking. This may require additional time for cooking, so check the tenderness before removing them from the pot. Follow the same cooking instructions as fresh quail to achieve the best results.
How do I know when the pie crust is done?
The pie crust is done when it turns a golden brown color and feels firm to the touch. If you're unsure, you can insert a knife or toothpick into the crust; it should come out clean. Keep an eye on it while baking, as oven temperatures can vary, and you don’t want it to over-brown.
What can I use instead of green peas?
If you're not a fan of green peas, consider using chopped green beans or corn as a substitute. Both options retain a nice texture and flavor that pairs well with the quail. You can also experiment with mixed vegetables for a colorful and nutritious addition to your pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).