Game Pie
900g (2lb) Mixed Game
450g (1lb) Sausage Meat
340g (12oz) Hot-Water Crust Pastry
280ml (½ pint) Aspic
110g (4oz) Streaky Bacon
110g (4oz) Mushrooms
2 tbsp Fresh Herbs (Marjoram, Sage, Thyme), chopped
1 Egg
Salt and Pepper
Pre-heat oven to 200°C: 400°F: Gas 6.
Remove the flesh from the game, cut into strips.
Line a greased pie mould with pastry, reserving enough to for the lid.
Place a layer of bacon at the base of the mould.
Cover with a layer of half the sausage meat, then a layer of game, the remaining sausage meat and finally the mushrooms - season and add herbs between each layer.
Roll out the remaining pastry to make a lid and cover the pie.
Press to seal, trim and decorate.
Brush with beaten egg, to provide a glaze.
Cut a hole in the centre, to allow steam to escape.
Bake for 30 minutes.
Reduce heat to 150°C: 300°F: Gas 2.
Bake for 1½ hours.
Remove from the oven and allow to cool.
Heat the aspic just enough to melt, pour into the pie through the steam vent using a funnel.
Chill for 6-8 hours before serving.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved