1lbground or finely chopped poultryI used pheasant, but turkey or chicken thighs would be fine
1cupleekwhite part only, diced 1/4 inch
2tablespoonsshallotdiced 1/4 in
2tablespoonsflavorless oillike grapeseed, for browning the meat
4cupschanterelle scrap and trimyou can use slightly damaged mushrooms here
1/2cupdry white wine
2cupshomemade meat stockI used a stock made from pheasant carcasses
Wrap tightly in cheesecloth and tie with twine: 5 thyme sprigs2 fresh bay leaves, 10 black peppercorns, reserved leek greens, 2 cloves of garlic
2tablespoonsall purpose flour
1/2cupgood quality parmesan cheese
Pinchof fresh grated nutmeg
1tablespoonchopped fresh thyme
1/4cupflavorless oilfor browning the chanterelles
Process the butter and all ingredients but the ice water in a food processor until they look like coarse meal. Drizzle in the ice water until the dough just comes together, then press into a ball, wrap in plastic and refrigerate. Reserve the dough until needed.
Heat the oil in a large, heavy pan, then brown the ground pheasant, season with salt and pepper, and remove. Add the vegetables and chanterelle scrap and cook for 10 minutes, stirring occasionally, until lightly browned and caramelized. Deglaze the pan with the wine, then add the bouquet garni, browned pheasant, stock, and milk and bring to a simmer. Simmer the ragu, (but don't boil it) for an hour or two, until you can see the bottom of the pan when you stir it, and most of the liquid has evaporated. Discard the bouquet garni and transfer the ragu to a bowl to cool.
Brown the small, firm chanterelles in the oil and season to taste with salt and pepper. Add the chanterelles to the cooled meat ragu.
Meanwhile, heat the butter in a non-reactive sauce pot and add the flour, stirring with a wooden spoon to create a roux. Working in batches, gradually add the milk, whisking constantly. When all the milk has been added, stir in the cheese, then season the white sauce to taste with nutmeg, salt and pepper. Add the sauce to the chanterelle-ragu mixture, add the fresh thyme, and mix to combine. Finally, taste a bit of the filling and double check to see if it needs adjusting.
Heat an oven to 325. Roll out the dough between two sheets of parchment or wax paper until 1/4 inch thick, then, using the pan you will bake the torte in as a guide, cut out two circles of dough. Grease the pan lightly, then line the bottom with one circle of dough, making sure that it reaches up the edges. Press the dough into the pan, then add as much of the chanterelle filling as possible without overfilling (I had a tablespoon or so extra). Using your fingers, gently create a space between the edge of the pan and the crust with the filling in it so you can top the pie with the second circle of dough. Gently crimp the edges to seal, then cut a small cross in the middle to allow steam to escape. Bake the pie for 45 minutes, or until completely golden brown, then cool for 15 minutes before slicing.
Makes one 9 inch pie pan, enough to serve 6-8 people. Excellent served warm, hot, or room temperature with a salad of greens or dressed vegetables.