Golden Plover Pie is a traditional British recipe (based on a Mrs Beeton original) for a classic pie of beef and halved golden plovers moistened with stock and covered with puff pastry before being oven baked. The full recipe is presented here and I hope you enjoy this classic British version of: Golden Plover Pie.
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This is a traditional British recipe adapted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook where she presents a recipe for grouse pie.
Ingredients:
2 or 3 golden plovers
450g rump steak, cut into bite-sized pieces
290ml well-seasoned stock (beef or game)
350g fresh puff pastry [ie made with 350g flour]) cayenne pepper
salt and freshly-ground black pepper
1 egg yolk, beaten, to glaze
Method:
Line the base of a large pie dish with the steak. If the golden plovers are large then joint them, if they are small, halve them. Lay the bird pieces on top of the meat then season liberally with cayenne pepper, salt and black pepper. Pour in the stock then cover the pie with the puff pastry. Brush the top with the beaten yolk of an egg make a few steam holes in the top and transfer to an oven pre-heated to 180°C. Bake for about 50 minutes, or until the meat is cooked and the pastry is golden brown. Serve hot with mashed potatoes and root vegetables.
Note: If you are jointing your plovers then you can make a gravy by stewing the grouse backbones and trimmings with an onion, a little sherry, herbs and a blade of mace.
