olive’s venison and Suffolk ale pie on Come Dine With Me

We featured the Venison and Suffolk ale pie as a Signature Dish, back in January 2013, with thanks to Putney Pies for the recipe. Here it is again if you missed it the first time around!

Venison and Suffolk ale pie

1 hour Serves 4 A LITTLE EFFORT

Putney Pies uses individual 11cm springform tins for its pies. Find them at dennyandsons.co.uk


Venison and Suffolk Ale Pie @ Putney Pies

diced venison 500g diced
plain flour 2 tbsp, well seasoned
olive oil
onion 1, finely chopped
garlic 2 cloves, finely chopped
carrot 1, peeled and diced
Worcestershire sauce 2 tsp
tomato purée 1 tbsp
rosemary 3 sprigs, leaves finely chopped
juniper berries 6, crushed
beef stock 300ml
Greene King Strong Suffolk Ale or other strong ale 250ml
ready rolled puff pastry 375g sheet
whole milk or beaten egg to glaze
Shortcrust Pastry: plain flour 350g, unsalted butter 125g, cubed ground juniper berries a pinch

To make the shortcrust, whizz the flour, butter, juniper and a pinch of salt together in a food processor until it has the texture of breadcrumbs. Bring the mixture together by slowly adding a little ice-cold water to bind to a dough. Put into a sandwich bag and chill in the fridge for at least 30 minutes.

For the filling, coat the venison lightly in the seasoned flour. Keep the leftover flour. Add 2 tsp oil to a casserole dish and lightly brown the venison, on all sides, in batches. Scoop out the meat. Fry the onion in the same pan, in a little more oil, until soft and golden, then add the remaining flour, followed by the garlic, carrot and other ingredients except for the stock, ale and glaze. Return the meat to the pan with the stock and ale. Simmer gently for 45 minutes until the venison is tender and the liquid has reduced.

Heat the oven to 200c/fan 180c/gas 6. Roll out the shortcrust pastry to the thickness of a 20p piece and use it to line 4 individual pie tins (approx 10cm-12cm). Fill with baking paper and baking beans and blind bake for 15 minutes. Remove the paper and beans and cook for a further 5 minutes. Cool, then fill with the venison mix. Cut 4 lids from the puff pastry, top the pies and glaze the tops. cook for 20-25 minutes until puffed and golden.
PER SERVING 1,111 kcal, protein 45.1g, carbs 110.3g, fat 52.9g, sat fat 28.2g, fibre 4.7g, salt 1.7g


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