MAGYC Pies at Camont

January 20, 2012


There are pies and there are PIES.

There is magic and there is MAGYC.

And yes, this is a bonafide, real, authentic MAGYC PIE.

Over the years, I have dabbled in savoury pies as the visual and gustatory homage to Monsieur Monet’s painted pies here, here and here, of course!

But this week as Fran and Ian from Melbourne, and Hilary from Sonoma, and Matt from Welbeck descend on the Chapolard home for lunch, we’ll be bringing this fat MAGYC PIE with us.  MAGYC stands for Mastering the Art of Gascon Cooking (with a nod to Julie Child’s masterful book). What’s in this golden-crusted succulent pie? Read on…

This MAGYC week of Gascon food is a 4-day winter exploration from Farm to Market to Kitchen. We swooped into Lavardac market on Wednesday and filled our baskets with: a guinea hen or pintade, a stewing hen, 2 demoiselles or duck carcasses some pork sausage, fresh foie gras, thinly sliced jambon de campagne and enough vegetables to make a rich stock- carrots, onion, celery, leeks, garlic, bay, thyme.

Less a recipe than a blueprint- we built the pie like this:

  • boned the pintade then reserved the breasts and thighs.
  • make a rich and short bouillon with the carcasses of the duck, pintade and the stewing hen.
  • seasoned the 500 gr of pork sausage meat and pintade & chicken liver with onion, salt and pepper.
  • deveined the foie gras
Then we made a stiff hot water crust using butter and duck fat- 175 grams of fat in 125 ml boiling water to 475 grams of flour + pinch of salt. We worked the pastry into a substantial ball, then divided the dough 2/3 to 1/3 and rolled the large piece for the bottom crust. Using my deep sided green terrine mold, we lined the bottom and then layered the meat like this:
  1. egg wash the pastry inside
  2. lined the pastry with the ham slices
  3. 1/2 of the sausage mixture
  4. layer of pintade breast meat
  5. foie gras
  6. pintade thigh meat
  7. last 1/2 of sausage meat
After making sure the meaty contents were well packed, I brushed the edges with egg wash and then placed the remaining 1/3 of pastry (rolled thinly) over the top. Trimming and sealing the edges, applying a few decorative pastry leaves and making the steam vents in the top, another wash of beaten egg  to finish. Eh Voila! this MAGYC pie was ready for the hot oven and Bacon looks on.
  • 200′C/ 425′F for 30 minutes then turned down to 175′C/375′F for 1-1/2  hours. Inner temperature with a meat thermometer should read 75′C/ 170′F plus+.
The pastry is a substantial shell to contain the meaty juices. While cooling slightly I took a couple of ladles of the now cooked golden stock, strained off the fat, and added gelatin. Once the gelatin is dissolved in the hot stock, I used a small funnel and poured the gelée into each of the three holes. Now, you must wait!
The suspense is killing me as I write. I must wait until we go to lunch to break open the thumping crust and taste the juicy meats within. If we’ve worked our MAGYC right, the sighs of good farm fresh poultry will waft across the table and please our hosts and friends… and you!


{ 5 comments… read them below or add one }

Cathy January 21, 2012 at 1:31 pm

Beautiful! Did you sear the poultry first or did it go in raw? I am going to make this as soon as possible. Yum

Kate Hill January 23, 2012 at 4:56 pm

Hi Cathy! everything went in raw and then backed for a good 2 hours until inner temp was 78′C- done. so delicious next day at Dom & Chris’s for lunch.

Kate Hill January 23, 2012 at 4:59 pm

that would be BAKED for 2 hours…

Fern Logan October 20, 2012 at 6:09 pm

This sounds incredible. My question is: how long do you wait before eating the pie? Does it need to cool completely because of the gelee?
Thank you.

Kate Hill November 4, 2012 at 10:04 pm

yes, you must let the pie cool and the gelee set. over night is best! although we have broken into it hot or more than one occasion! :)

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