Game Pie
By: Anonymous
Published: Wednesday, March 3, 2010 - 2:27am

Ingredients




625 grams (1 ¼ lbs) Plain flour
1 teaspoon Salt
250 mls (8 fl oz) Water
240 grams (7 ½ oz) Lard
175 grams (6 oz) Minced pork
175 grams (6 oz) Minced veal
1 tablespoon Freshly chopped parsley
Salt
Freshly ground black pepper
454 grams (1lb) Mixed game pack
1 medium-sized Egg, beaten
15 grams (½ oz) Gelatine
300 mls (½ pint) Stock

Preparation

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 1/3 to the game. 4 Reserving a 1/4 of the pastry, press the remainder into the base and sides of a 1.8 litre (3 pint) mould/tin. Spread 1/2 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 200 C/400 F/Gas Mark 6 for 1/2 hour, cover with aluminium foil and cook at 160 C/325 F/Gas Mark 3 for a further 1 1/2 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.

About


NOTES : This traditional game pie makes a hearty supper, ideal served with roast potatoes and seasonal vegetables.