- 175 g wheat flour
- 125 g butter
- 1 tsp salt
- 3 tbsp water
- 4 partridge breasts
- 150 g green peas
- 2 handful fresh spinach
- 6 eggs
- 175 g ricotta
- 100 g parmesan, freshly grated
- 1 handful of dill
- Freshly grounded pepper
Mix flour with salt and butter into a dough. You can use a food processor for this. Form the dough into a ball, lightly floured. Wrap the dough in plastic wrap and refrigerate for about 30 min. Turn on the oven to 175 degrees. Take dough out of the fridge and kned it for about 10 min. Roll the dough out into a circle and place it in a pie form. Prebake it in the oven for 10 min. In the meanwhile you can prepare the filling.
Clean the partridge breasts and trim them if necessary. Fry the meat in oil on a heating pan, just for a few minutes. Slice the partridges into prefered size. Whisk egg, ricotta, salt, and freshly ground pepper in a bowl. Add peas, dill, fresh spinach and lastly partridge. Pour the filling on to the baked pie dough and bake the pie for 35 minutes – or until it’s baked through.
Tip! Serve the pie with sour cream and a fresh salad.
Text and photo: Mette Karin Petersen
This friday on 'From field to plate', Mette Karin Petersen shares a recipe on juicy chicken breast with taste of orange. The ingretients are few and the steps are easy but the result is absolutely delicious! Check out the recipe here!
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This Friday our ambassador Mette Karin Petersen will share a recipe on lemon pheasant schnitzel. “This recipe is quick and easy to cook, perfect for wild weekdays. I can also highly recommend trying it out with wild boar meat.” Click here to get to the recipe.
Welcome to my GO TO! We eat this once or twice a week. Easy, simple and light. In less than 15 min. food is ready. You can cook the pheasant with and without panko, up to you. Bon appétit!
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