Help - is this going to give us food poisoning?

[tiokiko]

Am making pastilla (fill pie with guinea fowl).

Am suddenly worried the meat has been heated/cooled too much and will make us ill

I poached guinea fowl then took meat off the bone and put in fridge.

Then later mixed meat with sauce/rest of filling (inc hot stock) then made the pie and back in the fridge.

Planning to cook in oven shortly.

Is that a cool down/heat up/cool down scenario of doom?

As long as it is cooled quickly and stored in the fridge it will be alright, although I would have waited for the stock to cool down before mixing it in. Let us know how it goes. I have always wanted to try that.

Thanks JamNan - we decided it would be fine and it was. I would always let the stock cool but couldn't in this case because the eggs need to 'cook' in the stock before putting the guinea fowl in.

It was really good - I made individual pies (triangular spanakopita size) and they were great. Used Diana Henry's recipe from Crazy Water Pickled Lemons.