Guinea Fowl Hand Pies

Story – A marriage between the old and the new
Hand-held guinea fowl pies
Hand-held guinea fowl pies


  • 500 grams Guinea Fowl Breasts, Skin removed
    100 grams Smoked bacon
    2 Spring Onion
    360 grams Chicken stock
    1 1/2 teaspoons Ground coriander
    1 1/2 teaspoons Ground cumin
    1/2 tablespoon Nutmeg
    10 grams Salt
    8 grams Activa RM – Transglutaminase
    to taste White pepper
    400 grams Short crust pastry
    1 Egg, For egg wash
    Sesame seeds (a mixture of white and black), Optional
Hand-held guinea fowl pies
Hand-held guinea fowl pies


  1. Finely chop the guinea fowl breasts, bacon and spring onion and place in a food processor.
  2. Blend until a paste starts to form (you might have to stop the blending and scrape the mixture from the sides a few times.
  3. Once the mixture is starting to transform into a paste, slowly start adding the chicken stock with the blender running. Blend until the paste is smooth.
  4. Add the salt and transglutaminase in a separate small bowl and mix very well.
  5. Add the mixture to the meat mixture with the blender still running. Continue to blend for a few more minutes until the transglutaminase mixture is well dispersed.
Hand-held guinea fowl pies
Hand-held guinea fowl pies
  1. Transfer the blended mixture to a bowl and season with spices. Mix well.
  2. Place a fine sieve over a clean bowl and using a bowl scraper or dough cutter, start passing the meat through the sieve a little at a time. This will remove the larger chances of meat and sinew producing a very smooth mixture. If needed, return chunky meat leftovers to the blender and blend some more. Keep passing small amounts of meat mixture through the sieve till all the meat is processed and only sinew remain. Discard sinew.
  3. Roll out the short crust pastry to a thickness of 2 to 3 millimeters.
  4. Using a fold-over hand pie mold (what ever size you have), cut the dough into circular portions the size of your mold. Add enough filling to each portion of dough and close the mold by folding over and pressing down on it. You should now have a perfect half-moon shaped pie. Continue till all the dough and filling has been used.
  5. Line a baking sheet with parchment paper and transfer all the pies onto the baking sheet. Cover with cling film and refrigerate overnight to allow the enzymes in the transglutaminase to do its work.
  6. After at least 8 hours of refrigeration, remove the pies and pre-heat your oven to 180℃.
  7. Whisk the egg and glaze each pie with some egg wash. Sprinkle with a mixture of sesame seeds if you wish.
  8. Bake the pies for about 30 to 40 minutes depending on the thickness of your dough and the temperature of your oven. If needed, rotate the sheet with pies halfway through the baking to ensure evenness. The pies should be golden with crispy dough all the way through. Watch out for soggy bottoms!
  9. Serve warm with condiments of your choice.



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