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Goose Pie Recipe

goose pie recipe. Goose recipes Goose has a wonderfully rich buttery flavour bordering on the beefy thanks to its grass diet. Combine sugar flour and salt in a smaller mixing bowl.

A Taste Of Christmas Past Christmas Pie Medieval Recipes Tudor Recipe

Mix it together gradually adding 2 egg yolks and 7 tablespoons of sour cream as you go.

Goose pie recipe. Stem and wash gooseberries. Pastry for single-crust pie 9 inches. Combine 1-14 cups all-purpose flour and 14 tsp.

Instructions Preheat oven to 350 degrees. Pour into 1 pie crust. Knead it by hand for 3-4 minutes until it forms a cohesive ball.

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Ingredients 1 recipe Pastry for Double-Crust Pie see recipe below 4 cups fresh or frozen gooseberries 1 tablespoon water 1½ cups sugar ¼ cup all-purpose flour ¼ teaspoon ground nutmeg 1 tablespoon light cream or milk Sugar about 2 teaspoons. Fill a pastry-lined nine-inch pie plate with the gooseberry mixture.

Cook over medium heat stirring constantly 6 to 7 minutes or until thickened. Goose Pot Pie Recipe One Onion-Peeled and Diced 3 large mushrooms- Diced 1 med carrot- Sliced thinly 2 med or one large potato- Peeled and finely diced you want it to be able to cook within the hour 1 to 1 and half cups of cooked diced goose in this case the meat from a legthigh combo 12 of. Sift 2 cups of flour into a large bowl.

Fill the goose with a dressing and grease with sweet lard or butter. Serve with gravy or onion sauce. Cut 3 small slits in the center of the pie.

Pour in the warm water and beaten egg and mix into a dough. Goose Meat Filling 1½ pounds goose meat 3 tablespoons vegetable oil 1 medium onion chopped 2 carrots diced 3 cloves garlic minced ¼ cup all-purpose flour 1 teaspoon salt ½ teaspoon black pepper 1 can chicken broth 145-ounce can 1 tablespoon tomato paste 2 teaspoons Worcestershire sauce 2. Bake at 350ºF for 30 minutes.

Mix all ingredients except pie crusts. Put the pie on a sheet tray and bake in the preheated oven until the crust is golden brown and the center is. Pour in two teacups of boiling water set in a hot oven and baste frequently.

Lay in a pan with the giblets neck etc. Chill in the fridge for at least 1 hour. Turn so that every part may be equally browned.

Jamie Olivers collection of goose recipes are wonderfully rich succulent and easy to follow. Put in large mixing bowl. Heat oven to 400F.

Pastry for 9-inch pie. In a small saucepan add gooseberries and water. Its certainly a fatty bird but dont let that put you off - the flavour is worth it.

In another bowl place 10 tablespoons of powdered sugar and half a stick of butter. Ingredients 3 cups fresh gooseberries 2 cups white sugar 3 tablespoons quick-cooking tapioca ½ teaspoon salt 1 recipe pastry for a 9 inch double crust pie 2 tablespoons milk 1½ tablespoons white sugar. Pinch and seal edges.

In 2-quart saucepan mix sugars cornstarch salt and nutmeg. Ingredients 1 recipe pastry for a 9 inch double crust pie 1½ cups white sugar ½ cup all-purpose flour 4 cups fresh gooseberries 2 tablespoons butter. Let stand for 15 minutes.

Bake pie in middle of oven 20 minutes or until edge is just golden. Top with the remaining crust. A CHRISTMAS GOOSE PIE These pies are always made with a standing crust.

Try them for yourself online today. While pie is baking cut a 12-inch square of foil and with scissors cut out a 7- to 8-inch round discarding round. 2 cans Oregon Fruit Products Gooseberries drained reserve one cup of the syrup.

In a saucepan stir together the reserve gooseberry syrup cornstarch salt and half of the sugar. Ice water tossing with a fork until dough holds together when pressed. Melt the lard and butter or duck fat in a small pot then pour it into the well.

Stir in reserved gooseberry syrup. Brush the top of the pie with the egg white. Add half a teaspoon of baking powder and a pinch of salt.

This dough can be made a day in advance. Cut in 12 cup cold butter until crumblyGradually add 3-5 Tbsp. Simmer for 2-3 minutes.

Add sugar mixture to berries then toss gently to coat the fruit. Cover and refrigerate 1 hour.

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