Instructions
- Make the Pastry: In a food processor, pulse together Flour, Bread Flour, and Salt. Add cold Butter and pulse until the mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: In a large skillet, cook Bacon until crisp. Remove Bacon and set aside. Add Butter to the skillet and sauté Leek and Shallot until softened, about 5 minutes. Add Partridge and cook until browned. Sprinkle with Flour and cook for 1 minute.
- Gradually whisk in Chicken Stock and Madeira Wine until smooth. Add Roasted Chestnuts, Thyme, Nutmeg, Salt, and Pepper. Bring to a simmer and cook until the sauce has thickened, about 10-15 minutes. Stir in the cooked Bacon. Let cool completely.
- Assemble the Pasties: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the Pastry to about 1/8 inch thickness. Cut out 4 large circles. Place a generous portion of the Filling in the center of each circle. Fold the pastry over to form a half-moon shape and crimp the edges to seal. Brush with an egg wash (1 egg beaten with 1 tbsp cream). Cut a small slit in the top of each pasty to allow steam to escape.
- Bake for 35-40 minutes, or until golden brown and the filling is bubbling. Let cool slightly before serving.
