Has anyone got a recipe for making individual raised game pies please? How to cook them without them collapsing and do i cook the meat first?
Thanks
I have some but it depends on what sort of pastry you want to use - hot water pastry is nice and easy to make and is often used in game pies, let me know and will post when I can
Yes please calendula,will it be O.K. to print them off?
here's a couple then although the first is made with puff pastry so not really a raised pie but you might like it anyway - there must be loads online to search for though and these are from an old reader's digest book, can't see any reason why you can't print them off
1) uses puff pastry and if you want to make your own puff then any recipe for that will do otherwise it uses enough to just give a topping
2 tabs olive oil
i large onion, chopped
2lb prepared pheasant
1lb chicken chicken (your own choice)
2 prepared quails
12 oz prepared venison
1 tab fresh, chopped thyme
3/4 pt red wine
3/4 pt game stock (or any other you prefer)
seasoning
1 1/2 oz butter
4 oz mushrooms sliced
1 1/2 oz plain flour
1 egg, beaten
in a pan put the oil and fry off all the meats and onion (in batches if you have to), add the wine stock and seasoning, bring to the boil and cover, reduce heat and simmer for 1 1/2 hours or until tender
remove the meat and reduce the stock to 1 1/4 pts
cut the meat from the bones and cut into large pieces, discard the bones
fry the mushrooms in the butter, add flour and gradually add in the stock, simmer gently for 5 mins
add meat to this and heat through and then place into a 3 1/2 pt pie dish
put a funnel into the middle
roll out dough, cutting a cross for the funnel to go through, place on top of meat, trim and brush with beaten egg
cook for 40 - 45 mins medium temp
2)
1 1/2 lbs duck breasts (skinned)
2 pheasants
4 tabs brandy
1 tab olive oil
fresh thyme + salt and pepper + bouquet garni + sage
1 carrot halved
1 onion halved
4 oz minced pork
4 oz bacon or pancetta
1 oz fresh breadcrumbs
2 oz shelled pistachio nuts
pastry =
1 lb plain flour
pinch salt
5 oz butter
1/4 pt water
1 egg beaten
sachet gelatine powder
chopped fresh parsley
chop all the pheasant and duck meat together (removing the meat from the pheasant bones) add brandy, oil and seasonings (not sage or parsley) - leave to marinate for 2 hours
make a stock with the meat bones, onion and carrot + seasoning, reducing to 1/2 pt finally
mix the bacon and pork with breadcrumbs and sage - shape into balls and refrigerate until needed
cover the nuts with water, bring to boil then remove from the heat, remove nuts and set aside until needed
sift flour and salt into bowl
melt butter with the water, bring it to just boiling then mix into the flour and mix to form a dough
knead til smooth
cut off a 1/4 of the pastry and reserve, roll out the rest to a 14 inch round and gently place into raised pie dish, pressing well into base and up sides
drain the meat and place along with the pork balls into the pie dish, sprinkle in the nuts
roll out remaining dough and make a top for the pie
make sure edges are fused and brush with beaten egg
bake for 1 1/2 hours covering with foil if the top is cooking too quickly
remove from the oven and take away sides of dish, brush again with beaten egg all over and return to oven for another 30 mins
allow to cool for 3 hours and put the sides of tin back on
put 3 tabs of stock into a pan and sprinkle over the gelatine, leave to stand and melt again if not dissolved properly, stir in rest of stock and parsley, make a hole in top of pastry lid and pour gently in, refrigerate overnight before slicing.
Hope ok and that you have one of those lovely spring sided pie dishes for this cos it is lovely
Thanks calendula,
Will give them a try.
Hot water crust pastry from my old reader's digest book ;D
12 oz plain flour
half teaspoon of salt
4 oz marg or lard
1 egg yolk
sift flour and salt into a warmed bowl, put the fat with 1/4 pint of water into a small pan over low heat until melted, malke a well in the flour and drop in the yolk. Cover the egg with a little flour then quickly add the hot fat, stirring with a wooden spoon until the mixture is cool enough to handle.
turn the dough onto a lightly floured surface and knead quickly until soft and pliable. Shape into a ball, put on a warm plate and cover with an inverted bowl. leave in a warm place for 20 mins.
to mould the pastry, cut off 1/3rd, set aside for the lid and keep warm, roll the rest out thickly, line a hinged pie tin mould or loose bottomed cake tin set on a baking tray, both thourougjly greased
alternatively, flour an empty 2 lb jam jar, place the warm dough on it's base and carefully mould the dough around the jar, set the jar aside until the dough cools, ease out the jar
sorry it's long winded ;D
have got a filling if you need it ;D