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Method. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard. First make the filling. In a large bowl, mix the shallots and garlic. Add ...
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- Game Pie Molds
- Hot Water Dough
- The Filling
- Making A Game Pie
- Accompaniments
- Other Great Hand Pies
Let me start with the elephant in the room, and that’s how do you go about making the shape for a hand-raised pie properly? You have two choices: Use a mold or dolly, or McGyver it. I use a mold for my game pie. Using a pork pie tin or mold makes the process so much easier, to the point where I rarely made them before I bit the bullet and bought fo...
A traditional game pie uses a hot water dough. This is a very sturdy dough that, while not wondrous to eat like, say, empanada dough, is fine to eat. More importantly, it makes a dough that you can tote around for a day or so at room temperature, or at least at English room temperature. It’s very fatty, and that fat is usually lard. Butter works, t...
Obviously game will be in a game pie. Duh. But beyond that one rule, it’s kind of anything goes. Whatever game floats your boat, your choice of herbs, mushrooms if you want, onions, etc. Mostly it’s meat and fat, though. I ground some grouse meat with pork fat for part of it, and hand chopped more grouse for the rest. Doing both makes for a more in...
OK, you have your set-up, your dough and your filling all set. Now what? Basically you set your pies out, fill them, cut out lids from excess dough, then cut a hole in the top. You’ll then want to fashion a little ring of dough around the hole. Why? It will help you fill it with the stock. Seal up the pies and paint them all over with an egg wash. ...
Anything acidic, like mustard or pickles. You need it because you’ll get the meat sweats with a game pie. It’s sturdy food. A bitter greens salad is a very good side dish, if you are not out and about when you are eating your pie. Once made, a game pie will keep two weeks in the fridge. I reckon they can be frozen, but I’ve not tried it.
I have a wide selection of other fantastic meat pies you might want to try. Some are bready, others use pie crust, some use other doughs. Keep in mind the filling meat can really be whatever you have lying around. 1. Venison pasties. Cornish meat pies filled with ground or diced beef or venison, carrots and rutabagas in a bready crust. 2. Venison m...
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- Appetizer, Lunch, Main Course, Snack
Cover the mixture and chill overnight. Stage two takes place the following day. Make sure the jellied stock has set and skim the surface thoroughly. Now butter your cake tin and pre-heat the oven to gas mark 2, 300°F (150°C). Next, finely mince together the pork fat, lean pork and any game scraps from the day before.
- British
- 12
Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes. Stir in the flour and cook for two ...
- Main Course
- 6
- British
Heat the oven to 200°C/180°C fan/400°F/Gas 6. Combine both flours and a pinch of salt in a mixing bowl. Add the butter and rub in lightly using your fingertips. Pour the water into a small pan and add the salt and lard. Heat gently until the lard has melted, then bring to the boil.
- Pastry
- 12
Nov 25, 2021 · Steps to Make It. Gather the ingredients. Heat a tablespoon of oil in a large pan, brown the game meat in batches, and keep to one side. Heat the rest of the oil, cook the onions until starting to soften but not color. Add the garlic, bacon, and mushrooms and then cook for 2 to 3 minutes. Stir in the flour and cook for 2 minutes.
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Preheat the oven to 180C/160C Fan/Gas 4. Cook the pie for 25-30 minutes until golden. To serve, heat a large sauté pan and add the butter. Tip in the cabbage and cook for 2-3 minutes and then ...
