Olive Magazine

Game pie

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
    • + cooling and chilling
  • A little effort
  • 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.

Nutrition:
NutrientUnit
kcal624
fat32g
carbs51.1g
fibre3.1g
protein33.7g
salt2.2g
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Make this game pie, then check out our venison pievenison wellingtonvenison stew and more venison recipes.

Ingredients

  • 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

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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