Quail Pie recipe

Ingredients:

1 cup of flour.
¼ cup of butter.
½ teaspoon of dried thyme.
½ teaspoon of powdered sassafras.
1 teaspoon of baking powder.
½ cup of half-and-half.
¼ cup of butter.
1 lb of quail, cleaned and dressed.
½ cup of sherry.

Directions:

Combine the flour, butter, thyme, sassafras and baking powder. Mix until crumbly.

Add the half-and-half, then mix into a dough.

Roll out on a floured board to make half-inch thick pastry crust.

In a suitably sized skillet, melt the butter.

Cut the quail into pieces and fry in the butter for about 5 minutes, stirring occasionally.

Arrange the quail in a baking dish.

Stir the sherry into the pan juices, then pour over the quail.

Top with crust.

Prick the crust with a fork, then bake for about 20 minutes in a 400°F (205°C) oven until golden brown.

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