Game Pie

A traditional English dish, Game Pie makes a delicious and hearty meal. Serve zuith salad and pickles for an ideal summer lunch, or with garlic mashed potatoes and a green vegetable for a sustaining winter meal. A claret, such as St. Julien would make a good wine accompaniment to this dish.2 teaspoons butter

12 oz. plus

1 tablespoon flour

1 teaspoon salt

5 fl. oz. water

4 oz. vegetable fat or lard

1 egg yolk, lightly beaten

1 egg, lightly beaten

4 oz. cooked ham, finely chopped

8 oz. lean chuck steak, cut into small cubes

1 young pheasant, roasted, the flesh removed from the bone and chopped into cubes

4 oz. button mushrooms, wiped clean and quartered

1 hard-boiled egg, finely chopped

1 teaspoon salt

1 teaspoon black pepper

2- teaspoon grated nutmeg

12 oz. pork sausage meat

3 fl. oz. beef stock

3 fl. oz. dry red wine

Lightly grease the outside of a deep 6-inch pic mould or cake tin with 1 teaspoon of the butter and lightly dust it with the 1 tablespoon of flour, shaking off any excess. Lightly grease a medium-sized baking sheet with the remaining butter. Set the mould and sheet aside.

Sift the remaining flour and the salt into a large mixing bowl. In a small saucepan bring the water and vegetable fat or lard to the boil over high heat, stirring frequently until the fat or lard has melted. Remove the pan from the heat.

Make a well in the centre of the flour and pour in the egg yolk and water and fat mixture. With a wooden spoon, gradually draw the flour mixture into the liquids. Continue mixing until all the flour is incorporated and the dough is smooth.

Turn the dough out on to a floured board and knead it well with your hands until it is shiny. Cut off one-third of the dough and keep it warm. Roll out the remaining dough into a circle approxi-mately 10-inches in diameter. Turn the greased pie mould upside-down. Lift the dough on the rolling pin and lay it over the mould. Using your fingers, gently ease the dough down over the sides of the mould.

Place a large piece of greaseproof or waxed paper over the mould and turn it right side up. Gather together the grease- proof or waxed paper and fold it around the mould so that it completely covers the dough. Tie it securely in place with string or strong thread. Place the mould in the refrigerator to chill for 20 to 30 minutes, or until the dough is firm.

Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).

In a large mixing bowl, combine the ham, steak cubes, pheasant meat, mush-rooms, chopped egg, salt, pepper and nutmeg, mixing with a fork until they are well blended. Set the filling aside.

Remove the mould from the refriger-ator and remove the greaseproof or waxed paper. Gently ease the mould out of the dough case. Place the dough case on the greased baking sheet.

Line the bottom and sides of the dough case with the sausage meat. Spoon in the filling. Set aside.

Remove the remaining dough from the refrigerator and place it on a floured board. Roll out the dough to a circle about 1- inch larger than the dough case. Lift the dough on the rolling pin and place it over the dough case. Trim the edges of the ‘lid’ to fit and dampen the edges of the dough case and the ‘lid’. With your fingers, firmly press them together to seal the pie.

With a pastry brush, brush the beaten egg over the top of the pie. With a sharp

In a small saucepan, bring the beef stock and red wine to the boil over high heat. Remove the pan from the heat and carefully pour the stock and wine mixture through the slit in the pic into the filling.

Return the pic to the oven and bake for a further U hours, or until the meat in the filling is tender when pierced with the point of a sharp knife.

Remove the pie from the oven and serve at once, if you wish to serve the pie hot.

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