6 1/4 cup (625 g) plain flour (All purpose)
1 tsp salt
250 ml water
240 g lard
175 g minced pork
175 g minced veal
1 tbsp freshly chopped parsley
salt and freshly ground black pepper
454 g mixed game pack
1 medium size egg, beaten
15 g gelatine
300 ml stock
1 tsp salt
250 ml water
240 g lard
175 g minced pork
175 g minced veal
1 tbsp freshly chopped parsley
salt and freshly ground black pepper
454 g mixed game pack
1 medium size egg, beaten
15 g gelatine
300 ml stock
method
1. Place the flour and salt in a bowl.
2. Heat the water and lard in a saucepan, bring to the boil, remove from heat, add the flour and beat well. Knead, then leave, covered, in a warm place for 15 minutes.
3. Preheat the oven to 200°C, 400°F, Gas Mark 6.
4. Mix the pork, veal, parsley and seasoning together and add 1/3 of this mixture to the game.
5. Reserving a 1/4 of the pastry, press the remainder into the base and sides of a 1.8 litre mould or tin. Spread 1/2 the remaining mince mixture on base, fill with the game mixture and top with the remaining mince.
6. Roll out the remaining pastry, brush the edge of the pie with the beaten egg, then place the lid on top and press together to seal. Make a hole in the top and decorate with any remaining pastry. Brush with egg to glaze.
7. Place in the oven for 1/2 hour, cover with aluminium foil and reduce the heat to 160°C (325°F) Gas Mark 3. Cook for a further 1 1/2 hours. Allow to cool before removing from the mould or tin.
8. When the pie is cold, dissolve the gelatine in the stock and leave it until it is nearly set, then pour it though the hole in the pie.
2. Heat the water and lard in a saucepan, bring to the boil, remove from heat, add the flour and beat well. Knead, then leave, covered, in a warm place for 15 minutes.
3. Preheat the oven to 200°C, 400°F, Gas Mark 6.
4. Mix the pork, veal, parsley and seasoning together and add 1/3 of this mixture to the game.
5. Reserving a 1/4 of the pastry, press the remainder into the base and sides of a 1.8 litre mould or tin. Spread 1/2 the remaining mince mixture on base, fill with the game mixture and top with the remaining mince.
6. Roll out the remaining pastry, brush the edge of the pie with the beaten egg, then place the lid on top and press together to seal. Make a hole in the top and decorate with any remaining pastry. Brush with egg to glaze.
7. Place in the oven for 1/2 hour, cover with aluminium foil and reduce the heat to 160°C (325°F) Gas Mark 3. Cook for a further 1 1/2 hours. Allow to cool before removing from the mould or tin.
8. When the pie is cold, dissolve the gelatine in the stock and leave it until it is nearly set, then pour it though the hole in the pie.
serving amount
serves: 8
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