Giblet Pie. Recipe

Giblet Pie: A Delicious and Nostalgic Dish

Giblet Pie is a classic dish that has been enjoyed for generations. This rich and savory pie is made with tender giblets, which are organs of poultry such as the heart, liver, and gizzard. Originally, giblets were often discarded or used to make soup, but resourceful cooks soon discovered that they could be transformed into a delectable filling for pies. The dish gained popularity in the 19th century and has since become a comforting staple in many households. In this recipe, we will explore how to prepare Giblet Pie from scratch, allowing you to relish in this traditional and flavorsome dish.

Fun Facts About Giblet Pie:
- Giblet Pie was a common dish during festive occasions such as Thanksgiving and Christmas, where it served as a delicious and economical way to make the most of every part of the poultry.
- The term "giblets" comes from the Old French word "gibet," meaning a bird's innards or offal.
- While chicken and turkey giblets are often used in Giblet Pie, some variations include duck or even game bird giblets for added flavor and richness.
- In some regions, additional ingredients like mushrooms, bacon, or vegetables are added to the pie filling to enhance its taste and texture.

For the filling:
- 1 pound giblets (chicken or turkey), cleaned and chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 4 tablespoons butter
- ½ cup all-purpose flour
- 3 cups chicken or turkey stock
- Salt and pepper to taste
- Optional: 1 cup sliced mushrooms, ½ cup diced bacon, or ½ cup mixed vegetables (such as carrots and peas)

For the pastry:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ⅓ cup cold water


Preparing the Filling:
1. Start by preparing the giblets as for "stewed giblets." This involves cleaning the giblets and removing any excess fat or gristle. Rinse them well under cold water and chop them into small, bite-sized pieces.
2. In a large skillet, melt the butter over medium heat. Add the chopped giblets, onion, and garlic. Cook until the giblets are browned and the onion is translucent.
3. If desired, you can add additional ingredients at this stage, such as sliced mushrooms, diced bacon, or mixed vegetables. Sauté them along with the giblets until they are tender and slightly browned.
4. Sprinkle the flour over the giblets and vegetables, stirring well to coat. Cook for a minute or two to cook off the raw flour taste.
5. Gradually pour in the chicken or turkey stock, stirring constantly to avoid lumps. Continue cooking until the mixture thickens and reaches a gravy-like consistency.
6. Season with salt and pepper according to your taste. Remember that the stock may already contain some salt, so adjust accordingly.
7. Remove the filling from the heat and let it cool slightly before assembling the pie.

Preparing the Pastry:
1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, incorporate the butter into the flour until it resembles coarse crumbs.
3. Gradually add the cold water to the mixture, little by little, while stirring with a fork. Add just enough water for the dough to come together. Be careful not to overwork the dough.
4. Transfer the dough onto a lightly floured surface and knead it gently until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.

Assembling and Baking the Giblet Pie:
1. Preheat your oven to 375°F (190°C).
2. Roll out two-thirds of the pastry dough on a floured surface until it is large enough to fit your deep dish and cover the edges.
3. Line the deep dish with the rolled-out pastry, allowing any excess to hang over the edges.
4. Fill the pastry-lined dish with the slightly cooled giblet filling, spreading it out evenly.
5. Roll out the remaining one-third of the pastry dough to create a lid for the pie. Place the lid over the filling, and press the edges of the pastry together to seal. Trim any excess pastry, leaving a small overhang.
6. If desired, you can decorate the pie by creating small cutouts from any leftover pastry and arranging them on the top crust.
7. Make a small slit in the center of the pie to allow steam to escape during baking.
8. Place the pie on a baking sheet and bake in the preheated oven for approximately 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.
9. Once baked, remove the pie from the oven and let it cool for a few minutes before serving. This allows the filling to set and prevents it from being too runny.

Serving Suggestions:
Giblet Pie is best served hot, straight from the oven. It makes for a hearty and satisfying main course, especially when paired with a side of mashed potatoes or steamed vegetables. The rich and flavorful filling, encased in a flaky pastry crust, will surely please your taste buds and leave you feeling nostalgically satisfied.

Similar Recipe Dishes:
1. Chicken Pot Pie: This classic dish features a creamy chicken and vegetable filling enclosed in a flaky pastry crust, much like Giblet Pie. Instead of giblets, it uses chicken meat, making it a popular alternative that's equally delicious.
2. Steak and Kidney Pie: This traditional British pie includes diced beef, kidney, and onions in a rich gravy, all wrapped in a pastry crust. Although different from Giblet Pie, it showcases how offal can be transformed into a delightful pie filling.
3. Shepherd's Pie: A comforting casserole-like dish with a layer of savory minced lamb or beef topped with creamy mashed potatoes. Although not similar in terms of ingredients, Shepherd's Pie exemplifies how pies can be versatile and adaptable to different fillings.

Giblet Pie, with its roots deeply planted in history, offers a glimpse into the resourcefulness of our ancestors and their ability to transform humble ingredients into something truly extraordinary. So why not revive this timeless classic and savor the comforting flavors that have delighted countless generations? Bon appétit!



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