ingredients
serves 8 - 10
HOT WATER CRUST PASTRY
3 1/2 cups All purpose flour
1/4 tsp salt
1/3 cup white vegetable fat
FILLING
1/2 pound rabbit joints, skinned and boned
1/2 pound shoulder of venison
2 pints game or poultry stock
1/2 pound pork sausage meat
1/2 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
4 tbsp Madeira
1/2 tsp ground mace
salt and pepper
1/2 cup ready-to-eat dried apricots, sliced
4 ready-to-eat dried prunes, sliced
2 boneless skinless pheasant or chicken breasts, about 1/2 pound in total
8 large sage leaves beaten egg, to glaze
1 tsp powdered gelatine
method
1. For the filling, cut the rabbit and venison into small pieces and put into a pan with the stock. Bring to a simmer, cover and cook for 25 minutes or until tender; remove with a slotted spoon and allow to cool; set aside. Boil the stock to reduce to 1/4 pint.
2. Line the bottom of a 10 x 3 inch loose-sided oblong raised pie mould with baking parchment. In a bowl, mix together the cooled meats, sausage meat, onion, garlic, Madeira, mace and seasoning. Cover and chill.
3. To make the pastry, sift the flour and salt into a bowl and make a well in the centre. Slowly heat the fat and 1/4 pint water together in a small pan until the fat melts, then bring to the boil and pour into the well. Gradually lap the flour into the liquid, then beat together. Lightly knead against the side of the bowl until smooth. Wrap the dough in a tea-towel and set aside to rest; use within 20 minutes while still warm.
4. Roll out three quarters of the pastry to a 16 x 9 inch) oblong; keep the rest well wrapped. Using the rolling pin, lift the pastry into the tin. Ease it into the corners and press evenly on to the sides of the tin. Trim off the excess. Line the base with greaseproof paper and baking beans. Bake blind at 200°C (180°C fan oven) for 15 - 20 minutes, until golden and set. Remove the paper and beans; leave to cool.
5. Spoon half of the meat mixture into the pastry case and scatter over half of the dried fruit. Lay the pheasant or chicken breasts end to end on top and dot with the sage leaves. Scatter over the rest of the fruit and top with the rest of the meat mixture.
6. Roll out the remaining pastry to an oblong for the lid. Put in position and press the edges together to seal; trim and flute the edges. Make 3 holes in the pie lid, well apart. Brush with beaten egg to glaze. Cut decorative shapes from the pastry trimmings and arrange on top of the pie; glaze with beaten egg.
7. Stand the pie tin on a lipped baking sheet. Bake at 200°C (180°C fan oven) for 20 minutes. Lower the oven setting to 180°C (160°C fan oven) and cook for a further 1 1/4 hours, covering the top lightly with foil if necessary to prevent over-browning. Ease away the sides of the tin and bake for a further 20 minutes to brown the sides. Cool.
8. Soak the gelatine in 4 tsp water. Meanwhile, heat the reserved stock. Gradually add to the softened gelatine, stirring to dissolve; cool until on the point of setting. Put the pie on a lipped plate, easing it off the base. Slowly pour in the jellied stock through the holes. Cover loosely and chill for several hours, or overnight before serving.
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