Festive Game Pie with Rough Puff Pastry

Festive game pie with rough puff pastry

- Serves 4-6 -

600g game casserole meat

2tbsp plain flour

2tbsp olive oil

2 onions, chopped

2 garlic cloves, chopped

200g bacon lardons

200g mushrooms sliced

200g vacuum packed chestnuts,

peeled and sliced

200ml chicken stock

250ml tawny port

1 bouquet garni

2tbsp redcurrant jelly

For the rough puff pastry:

175g plain flour

Pinch of salt

120g cold butter

6tbsp cold water

Beaten egg to glaze

1. Toss the game meat in seasoned flour. Heat a little of the oil in a large,

ovenproof casserole and then add half of the floured meat. Brown on all

sides then remove from the casserole and set aside. Do the same with the

remaining meat, adding a little more oil if necessary. Remove the browned

meat from the pan.

2. Add the onions and the bacon and cook until lightly browned. Then add the

garlic, mushrooms and chestnuts and sauté for another couple of minutes.

3. Add the stock, port, bouquet garni and the meat to the saucepan and bring

to a simmer. Cover and cook gently for about 1 hour, until the meat is

tender. Allow to cool and chill f or 24 hours is possible.

4. To make the pastry, sift the flour and salt into a bowl. Cut the butter into

approximately 10g pieces and mix with the flour. Add the 6tbsp of cold

water and blend lightly with a round bladed knife. Then use your hand to

bring together to make a soft, not sticky dough. Roll the dough on a floured

board to a rectangle 5mm thick. Mark the dough into thirds and fold the

bottom third up to cover the middle third and the top third down. Seal the

edges lightly and give the pastry a quarter turn. Repeat this process three

more times to give 4 rollings and foldings in all. Wrap and leave to rest in

the refrigerator for about 30 minutes.

5. Transfer the casserole mixture to 4-6 individual pie dishes or one large one.

Divide the pastry into the appropriate number of pieces and roll out on a lightly floured

surface to make pie lids. Moisten the rim of the pie dish and then position

the pastry over the meat. Brush with beaten egg and cook in a pre-heated

oven at 200°C /gas mark 6 for 25 minutes. In the Aga, cook in the centre of

the Roasting Oven. Serve immediately with vegetable accompaniments.