For the pie filling:
- 2 sticks celery.
- 2 carrots.
- 100gm mushrooms quartered.
- Olive oil.
- Powdered chicken stock.
- Plain flour.
- 500g diced game mix.
- 3 slices unsmoked middle bacon chopped.
- Salt & pepper.
- Liquid beef stock.
- 125ml red wine.
- 50ml brandy.
- Knob of butter.
- 1 egg beaten.
For the pastry: I am afraid I cheat with the pastry. I buy 1 packet of ready rolled puff pastry for the top and 1 packet of ready rolled shortcrust for the base.
- Very finely chop the onion carrot and celery (food processor is ideal).
- Fry them with the mushrooms until soft but not too coloured in the oil – about 5 – 10 mins.
- Then sprinkle on some powdered chicken stock.
- Put the game mix and chopped bacon in a bowl with salt & pepper to taste.
- Add flour, enough to coat all the meat.
- In a separate pan fry the meat until browned. Depending on the size of your pan you may have to do this in several batches.
- Remove meat once browned with a slotted spoon.
- Making sure the pan is hot add the red wine to de-glaze the pan. I use a wooden spoon to make sure all the gribbley bits are off the bottom of the pan.
- Add about 100ml water, a splash of liquid beef stock and a spoonful more of flour and stir until thick.
- Then add the brandy and the knob of butter.
- Stir until sauce is thick and glossy.
- When you are happy with the consistency of the sauce, add the meat and chopped vegetables.
- Mix well, check the seasoning and adjust as necessary.
- Line your 8 inch cake/pie dish with non-stick foil.
- Put in the short crust pastry but don’t trim it yet.
- Fill with pie mix.
- Brush the edge with beaten egg.
- Cover with the puff pastry, then push the two layers of pastry together against the edge of the tin to seal. All the excess pastry will fall away.
- Brush the top of the pie with beaten egg and decorate using the pastry offcuts.
- Bake in the oven – 180c for about 40 mins – top of pie should be golden.
Hope that’s ok. I’m afraid the picture doesn’t do it justice. It tasted divine!
J. Harvey, one of our customers, provided us with this recipe.