About this recipe: Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured potato pastry crust. Serve with Brussels sprouts and baby carrots. Ingredients Serves: 4 1 recipe potato pastry with 1 tbsp chopped fresh tarragon added, chilled for 30 minutes Guinea fowl filling 2 tbsp extra