Season Partridge with Salt and Pepper. Heat Olive Oil in a large skillet over medium-high heat. Sear Partridge on all sides until browned, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, melt Butter. Add diced Pears, Brown Sugar, and Cinnamon. Cook until Pears are softened and slightly caramelized, about 8-10 minutes. Remove from skillet and set aside.
To make the Sauce, melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken Broth and Thyme. Bring to a simmer and cook until thickened, about 5 minutes.
Debone the Partridge and shred the meat. Combine shredded Partridge with cooked Pears and Sauce. Let cool slightly.
Roll out Puff Pastry on a lightly floured surface. Cut out two circles large enough to enclose the filling. Place the filling in the center of one pastry circle. Top with the second pastry circle.
Crimp the edges of the pastry to seal. Brush with Egg Wash. Cut a small vent in the top of the pastry.
Bake for 25-30 minutes, or until golden brown.
Ingredients
6
22Partridge-whole, cleaned
1 tbsp15 mLOlive Oil
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
33Pears-firm, such as Bosc or Anjou, peeled, cored, and diced
2 tbsp30 mLButter
1 tbsp15 mLBrown Sugar
1/4 tsp1.25 mLCinnamon
1/2 cup120 mLChicken Broth
1 tbsp15 mLFlour
2 tbsp30 mLButter
1/4 tsp1.25 mLThyme-dried
1 package450 gPuff Pastry-pre-made, thawed
11Egg-beaten, for egg wash
Equipment
Large Skillet
Saucepan
Baking Sheet
Rolling Pin
Instructions
Preheat oven to 375°F (190°C).
Season Partridge with Salt and Pepper. Heat Olive Oil in a large skillet over medium-high heat. Sear Partridge on all sides until browned, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, melt Butter. Add diced Pears, Brown Sugar, and Cinnamon. Cook until Pears are softened and slightly caramelized, about 8-10 minutes. Remove from skillet and set aside.
To make the Sauce, melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken Broth and Thyme. Bring to a simmer and cook until thickened, about 5 minutes.
Debone the Partridge and shred the meat. Combine shredded Partridge with cooked Pears and Sauce. Let cool slightly.
Roll out Puff Pastry on a lightly floured surface. Cut out two circles large enough to enclose the filling. Place the filling in the center of one pastry circle. Top with the second pastry circle.
Crimp the edges of the pastry to seal. Brush with Egg Wash. Cut a small vent in the top of the pastry.
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