Autumnal game pie | Recipe of the week
This pie takes quite a time to make and perfect but makes a great centrepiece to any table.
Ingredients (for 8-10 portions)
Pastry; 450g plain white flour; 100g lard; 275ml water; Pinch salt; Filling; 500g diced game (pheasant, partridge and rabbit); 75g minced pork fat; 150g minced venison shoulder or pheasant leg meat; Good pinch ground nutmeg; Teaspoon chopped thyme; 80g prunes chopped; Good pinch salt; Ground white pepper; 250ml game or chicken stock; 3 leaves gelatine.
Method
1. Mix all the ingredients for the filling together.
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Hide Ad2. To make the pastry heat water, lard and salt together until boiling.
3. Put the flour in a bowl and pour in the water and lard mixture mixing together to form a dough.
4. Allow to cool slightly and knead until smooth. Roll this pastry while it is still warm
5. Cut a third of the dough off to make the lid and roll the rest out and line a 22cm greased ring that you have put on to a baking tray.
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Hide Ad6. Put the filling in the pie top with the other piece of rolled pastry. Cut and crimp the edges and make a hole in the middle of the top.
7. Bake in a preheated oven 180c/gas 5 for 25 minutes.
8. Turn the oven down to 150c/gas 3 for another hour then brush with egg yolk and milk before cooking for a further 30 minutes.
9. Allow to cool.
10. Heat the stock in a saucepan. Soak the gelatine in water to soften and then squeeze out before adding to the stock.
11. Pour into the hole in the top of the pie slowly until full and allow to set in the fridge.