Grouse Pot Pie (2 People)
Ingredients
2 grouse breasts per person
4 table spoon of olive oil
1 tablespoon of minced garlic
1 tablespoon of minced ginger
1 sprig of chopped fresh rosemary (must be fresh)
1 egg beaten
salt & pepper
2 cups chicken stock
2 cups water
1 cup flour
4 tablespoons of butter
Frozen vegetables (corn, carrots, green beans)
4 sheets of philo pastry
Directions
Cut the grouse into small cubes and place into a large Ziploc bag.
Add minced garlic, ginger, rosemary, olive oil and a dash of Salt and pepper.
Place in fridge overnight.
Check philo pastry instructions for preparation.
In a skillet add olive oil and grouse mixture and fry it up. Place aside.
In a sauce pan bring chicken stock, water and salt to a boil. I like to get my stock to a taste that I am
satisfied with by adding more or less stock to the water. This will vary from person to person.
In another saucepan melt butter and slowly add flour until you achieve the consistency you wish your
Pot Pie Sauce to be. (for more directions YouTube "How to make a roux". You can add more or less butte rand flour until desired consistency is achieved). Slowly add this mixture to your boiling chicken stock and stir.
You want a thick "milkshake" consistency.
Preheat oven to 425F
Next step is to place a little bit of the meat mixture into the bottom of the mug and then add a small amount offrozen veggies. Ladle in a bit Sauce and then repeat until you fill your mug, layering the ingredients.
Brush the beaten egg over the philo pastry and also around the outside of the top of the mug down to the middle.
Place 2 sheets over each mug and pinch around the top edge cutting off any excess pastry you don't want and, usinga knife, place 3 slits
Place in middle oven rack and back for approximately 15 to 20 minutes. The pastry should be golden brown and the mixture should be bubbling. Remove from oven and let stand for 15 minutes. Enjoy.