Guinea Fowl and Leek Pie

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    753

This twist on a classic chicken and leek pie features plump pieces of guinea fowl in a creamy leek and mustard sauce, encased in crisp shortcrust pastry and baked until golden.

recipe updated Jun 6, 2025

Ingredients

  • Leek icon
    Leek
    300 g
  • Garlic clove icon
    Garlic clove
    2
  • Fresh thyme icon
    Fresh thyme
    1 teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Chicken stock icon
    Chicken stock
    400 g
  • Shortcrust pastry icon
    Shortcrust pastry
    650 g
  • Egg icon
    Egg
    1
  • Canola oil icon
    Canola oil
    2 tablespoons
  • Sea salt icon
    Sea salt
    ½ teaspoon
  • Whipping cream icon
    Whipping cream
    200 g
  • Guinea fowl supreme icon
    Guinea fowl supreme
    400 g
  • Wholegrain mustard icon
    Wholegrain mustard
    1 tablespoon
  • Unsalted butter icon
    Unsalted butter
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Round pie dish - 25cm (10“)

Step preview

  1. Fit the Stir Tool and Stir Assist Clip
  2. Add the ingredient into the appliance bowl
  3. Heat - 1 minute, 120ºC, speed Off
  4. Add the next ingredients
  5. Cook - 5 minutes, 120ºC, speed Stir 2
  6. Add the next ingredients
  7. Cook - 3 minutes, 120ºC, speed Stir 2
  8. Add the next ingredients
  9. Cook - 10 minutes, 105ºC, speed Stir 3
  10. Let cool - 1 hour
  11. Preheat the oven - 200ºC
  12. Grease the pie dish
  13. Place the chilled pastry onto a lightly floured work surface
  14. Divide pastry into two pieces, one being twice the size of the other
  15. Roll out the large piece into a circle about 3mm thick
  16. Line the pie dish with the pastry leaving some overhanging the sides
  17. Spoon the cooled pie filling into the pie dish and spread evenly
  18. Roll the smaller piece of pastry into a 5mm thick circle, slightly larger than the top of the pie dish
  19. Brush the rim of the pie with some of the beaten egg, then place the round pastry on top
  20. Trim and crimp the edges to seal, then brush all over with egg to glaze
  21. Cut a small hole in the top of the pie
  22. Bake until golden - 30 minutes, 200ºC
  23. Remove from the oven and let cool - 15 minutes
  24. Serve
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