A delicious and economical way of using up leftover goose or turkey, Goose Pie is superb example of the British pie at its best.
1 lb. cooked goose, sliced
6 oz. goose stuffing, sliced
1 lb. cooking apples, peeled, cored and very thinly sliced
½ teaspoon salt -½ teaspoon black pepper
1 fl. oz. red wine
1 fl. oz. brown sauce
6 oz. flour
½ teaspoon salt
5 oz. butter, cut into walnut-sized pieces
4 tablespoons iced water
1 egg yolk beaten with
1 teaspoon water
First make the pastry. Sift the flour and salt into a medium-sized mixing bowl. Add the butter and the iced water. With a knife, mix quickly to a firm dough which should be lumpy.
On a lightly floured surface, roll out the dough into an oblong shape. Fold it in three and turn it so that the open edges face you. Roll out again into an oblong shape and proceed as before. Repeat this once again to make three turns in all.
Wrap the dough in greaseproof or waxed paper and put it in the refrigerator to chill for 30 minutes.
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Lay one-third of the sliced goose over the base of a 2-pint pie dish and cover with one-third of the sliced stuffing.
Place half of the apple slices on the stuffing and season with half of the salt and pepper. Repeat the layers, finishing with layers of goose and stuffing. Pour over the wine and brown sauce.
Brush the edges of the dish with water.
Remove the dough from the refriger-ator. If it looks streaky, roll it out into an oblong shape and fold it in three once again. On a lightly floured surface, roll out the dough to a circle about
½ inch thick. Lift the dough on the rolling pin and lay it over the pic dish. Lightly press the dough on to the edge of the dish and trim off the excess dough. Brush the pastry with the egg yolk mixture. Place the dish on a baking sheet and place it in the centre of the oven. Bake for
Reduce the oven temperature to fairly hot 375°F (Gas Mark 5, 190°C) and continue baking for 10 minutes or until the pastry is risen and golden brown.
Remove from the oven and serve.