Game pie

  • serves 8

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.



  • egg 1, beaten with a splash of milk to glaze
  • gelatine 2 leaves
  • game stock or chicken stock 200ml
  • piccalilli or Cumberland sauce to serve

hot water pastry

  • lard 100g, diced
  • butter 100g diced
  • plain flour 550g
  • eggs 2, beaten

filling mix

  • mixed game or partridge, pheasant, hare or venison 500g, diced
  • pork belly 125g, minced or use good quality pork mince
  • unsmoked streaky bacon 125g, diced
  • sage 10 leaves, chopped
  • cracked black pepper ½ tsp
  • ground white pepper ½ tsp
  • ground nutmeg ½ tsp
  • crushed juniper berries ½ tsp
  • cayenne pepper ½ tsp


  • 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.

Nutritional Information

  • Kcals 624
  • Carbs 51.1g
  • Protein 33.7g
  • Fat 32g
  • Salt 2.2g
  • Fibre 3.1g