So Here’s to you Jim Lad, cheers
I was in a dilemma, would I use some of my game from last year’s shoot to make a game pie, only problem was, due to our move, I didn’t know what game I had frozen in the deep freezer down in the cellar. I could of course do a gala pie or just a plain old pork pie in the end I settled for a Pork and veal pie with a touch of Pistachio.
The rind from the smoked belly
2 carrots roughly chopped
1 piece of celeriac chopped
1 small leek sliced
1 small onion chopped in half, including the skin (adds colour)
1 garlic clove crushed
1 bouquet garni consisting of sage, rosemary, thyme and a bay leaf
1 teaspoon of salt
I now placed the filling into a Ziploc bag and placed into the fridge, this is for two reasons, it was warm and mince goes off very quickly, but also it allows the seasoning to permeate throughout the filling.
100g of lard
75g of unsalted butter
(You can use all lard, but a bit of butter makes for a richer pastry, some even add an egg, I don’t, as I find it makes it a bit cakey)
125ml. boiling water
1 beaten egg
Now take your filling out of the fridge (and the Ziploc) and put this into the pastry coffin forcing down and making sure there are no air pockets.
The top should be domed to support the top, I don’t roll out the top but form the pastry into a ball and using the heel of my hand push it down and out, I find this method gives you more control of the size and thickness (and it’s quicker). Wet the edges of the over lapping pastry in the tin and place the top on it, using finger and thumb turn a rope plait edge, sealing it.
Make a largish hole in the middle (about 1 cm dia.), decorate with swirls or if you have pastry over (I didn’t) make some leaves or little piggy’s or some other such nonsense and glue in place with a little egg, egg wash the surface.
Place somewhere cool (Fridge is quite cool at this time of the year and as I have a one in my motor-home, this made the perfect place to transport it.
The finished Pie was a delight, full with succulent meats of various tastes and textures, the rich jelly and crisp pastry well worth that extra bit of effort.