Game pie
8 servings
Ingredients
| 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) |
Directions
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.