1 tbsp mild olive oil
454 g Mixed Game with Turkey
6 shallots, peeled
300 ml tub Madeira and Wild Mushroom Sauce
500 g pack fresh puff pastry
2 tbsp milk
454 g Mixed Game with Turkey
6 shallots, peeled
300 ml tub Madeira and Wild Mushroom Sauce
500 g pack fresh puff pastry
2 tbsp milk
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Heat the oil in a large saucepan and seal the meat on all sides. Pour in the sauce, stir and bring to the boil, reduce the heat, cover and simmer gently for 1 hour.
3. Place the shallots in a small saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8 minutes then drain and put to one side.
4. Roll out the pastry until it is large enough to cover a 19 x 23 cm ovenproof dish. Place the empty dish on to the pastry and cut around it, allowing an extra 1 cm around the edge.
5. Pour the meat and the shallots into the dish. Using the left over pastry, cut 11/2 cm strips of pastry, dampen these with water and lay the strips around the edge of the dish. Dampen the top of these and lay over the pastry top.
6. Knock up and flute the edges of the pastry with the back of a knife.
7. Brush the pastry with milk and cook in the preheated oven for 30 minutes until well risen and golden brown in colour.
8. Serve with a selection of freshly cooked vegetables.
2. Heat the oil in a large saucepan and seal the meat on all sides. Pour in the sauce, stir and bring to the boil, reduce the heat, cover and simmer gently for 1 hour.
3. Place the shallots in a small saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8 minutes then drain and put to one side.
4. Roll out the pastry until it is large enough to cover a 19 x 23 cm ovenproof dish. Place the empty dish on to the pastry and cut around it, allowing an extra 1 cm around the edge.
5. Pour the meat and the shallots into the dish. Using the left over pastry, cut 11/2 cm strips of pastry, dampen these with water and lay the strips around the edge of the dish. Dampen the top of these and lay over the pastry top.
6. Knock up and flute the edges of the pastry with the back of a knife.
7. Brush the pastry with milk and cook in the preheated oven for 30 minutes until well risen and golden brown in colour.
8. Serve with a selection of freshly cooked vegetables.
serving amount
serves: 4
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