Game pie

8 servings

Quantity Ingredient
625 grams Plain flour; (11/4lbs)
1 teaspoon Salt
250 millilitres Water; (8 fl oz)
240 grams Lard; (71/2 oz)
175 grams Minced pork; (6oz)
175 grams Minced veal; (6oz)
1 tablespoon Freshly chopped parsley
Salt and freshly ground black pepper
454 grams Mixed game pack; (1lb)
1 medium Sized egg beaten
15 grams Gelatine; (1/2 oz)
300 millilitres Stock; (1/2 pint)

1. Place flour and salt in a bowl.

2. Heat water and lard in a saucepan, bring to the boil, remove from heat, add flour and beat well. Knead and leave covered in a warm place for 15 minutes.

3. Mix the pork, veal, parsley and seasoning together and add a ⅓ to the game.

4. Reserving a ¼ of the pastry, press the remainder into the base and sides of a 1⅘ litre (3 pint) mould/tin. Spread ½ remaining mince mixture on base , fill with game mixture and top with remaining mince.

5. Roll out remaining pastry, brush edge of pie with egg, place lid on top and press together to seal. Make a hole in the top and decorate with any remaining pastry. Brush with egg to glaze.

6. Place in a preheated oven 200øC/400øF/Gas Mark 6 for ½ hour, cover with aluminium foil and cook at 160øC/325øF/Gas Mark 3 for a further 1½ hours. Cool before removing from the mould/tin.

7. When cold, dissolve gelatine in the stock, leave until nearly set, then pour though the hole in the pie.

Converted by MC_Buster.

NOTES : This traditional game pie makes a heatry supper, ideal served with roast potatoes and seasonal vegetables.

Converted by MM_Buster v2.0l.

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