Game pie
Published: March 25, 2015 at 3:05 PM
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Serves 8
A little effort
Total time: 2 hrs
+ cooling and chilling
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This challenging recipe is a great alternative to pork pie, and you can use a mix of whatever game meat is around. Serve in wedges with mustard or chutney.
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Alternatives
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Make this game pie, then check out our venison pie, venison wellington, venison stew and more venison recipes.
Ingredients
Nutrition
-
1 egg
beaten with a splash of milk to glaze
-
2 leaves gelatine
-
200ml game stock or chicken stock
-
to serve piccalilli or Cumberland sauce
hot water pastry
-
100g lard
diced
-
100g diced butter
-
550g plain flour
-
2 eggs
beaten
filling mix
-
500g mixed game or partridge, pheasant, hare or venison
diced
-
125g pork belly
minced or use good quality pork mince
-
125g unsmoked streaky bacon
diced
-
10 leaves sage
chopped
-
½ tsp cracked black pepper
-
½ tsp ground white pepper
-
½ tsp ground nutmeg
-
½ tsp crushed juniper berries
-
½ tsp cayenne pepper
Nutrition: per serving
- kcal624
- fat32g
- carbs51.1g
- fibre3.1g
- protein33.7g
- salt2.2g
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Method
-
step 1
Make the hot water pastry by melting the lard, butter and 200ml water together. Mix the warm liquid, 1½ tsp salt and the eggs into the flour and beat until a dough forms.
Wrap in clingfilm and leave in the fridge for 1 hour. -
step 2
Put all the pie filling ingredients with ½ tsp salt in a big bowl. Mix together.
-
step 3
Heat the oven to 180c/fan 160c/gas 4. Take the pastry from the fridge, cut ⅓ off and keep to one side. Roll the remaining ⅔ out into a circle, about 5mm thick.
Line an 18cm cake tin with the pastry then fill it with the pie mix. Roll the remaining ⅔ of pastry out into a circle and put on top of the pie, crimping the edges together.
Cut a small hole into the top of the pie to release any steam and put on a baking tray in the oven for 1 hour and 15 minutes. -
step 4
Remove from the oven and glaze the top with the beaten egg and milk mix then return to the oven and cook for a further 15 minutes.
Remove from the oven and leave to cool. -
step 5
To make the jelly, soak the gelatine in water until floppy. Heat the stock in a small pan then add the squeezed out gelatine leaves and stir until melted.
Pour the jelly into the pie. Chill overnight then remove from the cake tin and serve.
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