Savory Quail Pie With White Corn And Swiss Cheese - cooking recipe

Ingredients

Pastry
2 cups flour
2 eggs
3/4 cup shortening (duck fat, unsalted butter)
2 tab milk
1 tsp salt
Filling
4 tab unsalted butter
1 white onion, diced
3/4 cup white corn kernels
21/2 cup cream
2 tab olive oil
4 whole quail, 8-10 oz each (any fresh game poultry)
4 eggs
1/2 cup Swiss cheese, Gruyere or Emmenthaler
Seasonings
Nutmeg

Preparation

Pastry: Flour in mixing bowl. Add 2 eggs, fat/butter, milk, salt and mix till smooth. Form the dough into a ball and wrap in plastic wrap, refrigerate while making filling

Melt 2 tab of butter in a skillet over medium heat. Add onion and corn and cook for 3 minutes. Add 1/2 cup of cream and simmer for 5 minutes. Remove pan from heat and set aside.

In another skillet large enough for the bird, heat olive oil and 2 tab butter over medium heat. Add the quail and cook gently, basting with pan juices till golden on all sides, about 7 minutes.

Remove pan from heat till quail are able to be handled. Cut up breast and leg meat.

Preheat oven to 350. Turn dough out onto floured surface and roll to 1/8 inch thickness. Butter and flour an 8-inch pie pan and line it with prepared pastry. Arrange the meat slices in the pie, then cover with the corn mixture.

Sprinkle the cheese evenly over the pie. Beat together the 4 eggs and remaining 2 cups heavy cream. Season and pour slowly over the pie to fill the crust.

Bake for 35 minutes till done. Cool and slice.