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    Smoked Goose and Roast Vegetable Pot Pies

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    Smoked Goose and Roast Vegetable Pot Pies

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4

    Ingredients

    • Coarsely ground sea salt
    • 4 large carrots, trimmed, peeled and halved lengthwise
    • 3 potatoes, scrubbed and cut into 4cm chunks
    • 2 large onions, peeled and quartered
    • 4 tablespoons extra virgin olive oil
    • Finely ground sea salt and freshly ground black pepper
    • 1 large bunch fresh thyme
    • 225ml rich veal or beef stock (or chicken stock if using chicken breasts)
    • 2 smoked goose breasts, or 4 smoked chicken breasts
    • 300g puff pastry, rolled out and cut into 4 5 12.5cm squares
    • 1 egg yolk, mixed with 2 tablespoons milk

    Method

    1. Preheat the oven to 200°C/gas mark 6. Put all the vegetables in a roasting tin and toss with the extra virgin olive oil, season with salt and pepper and sprinkle in some of the thyme. Roast for 30 minutes. Leave the oven on.
    2. Warm the stock on top of the stove. Peel any fat from the goose or chicken breasts. Trim the breasts of any odd bits of meat and add these to the stock. Slice the goose or chicken breast thinly against the grain, or shred into strips. Put the prepared meat into a small baking tin. Add 4 tablespoons of warm stock for moisture, and cover with foil. Put the meat in the oven and heat until just warmed through (smoked meat can dry out quickly).
    3. Brush the puff pastry with the egg mix then sprinkle each square with more thyme sprigs and coarse sea salt. Place on a lightly oiled, preheated baking sheet and bake in the oven until puffed and brown - about 6 minutes. The pastry will be rounded and slightly split in the middle. Separate the top of the puff pastry from the bottom. Discard the bottoms and set the tops aside.
    4. To assemble, warm 4 wide-rimmed bowls. Distribute the vegetables between the bowls, put some meat across the vegetables, then drizzle each bowl with warm stock. Sprinkle with any remaining thyme and top with a puff pastry. Serve immediately.

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