8 oz (225 g) cooked ham or bacon
175 g (6 oz) pie veal
1 small onion
salt pepper
good pinch of grated nutmeg or ground cinnamon
8 oz (225 g) cooked game meat, chopped
1 1/4 cup (1/2 pint) 300 ml game or chicken stock
1/2 oz (15 g) gelatine
175 g (6 oz) pie veal
1 small onion
salt pepper
good pinch of grated nutmeg or ground cinnamon
8 oz (225 g) cooked game meat, chopped
1 1/4 cup (1/2 pint) 300 ml game or chicken stock
1/2 oz (15 g) gelatine
for the pastry
3 1/2 cups (350 g) 12 oz plain flour (All purpose)
1/2 teaspoon salt
4 oz (100 g) lard or white vegetable fat
2/3 cup (150 ml) 1/4 pt water
beaten egg to glaze
1/2 teaspoon salt
4 oz (100 g) lard or white vegetable fat
2/3 cup (150 ml) 1/4 pt water
beaten egg to glaze
method
1. Mince the ham or bacon, veal and onion together, then mix in salt, pepper and the nutmeg or cinnamon.
2. To make the pastry, sift the flour and salt into a bowl. Melt the lard or fat in the water and bring to the boil.
3. Add to the flour and mix to a soft dough. Knead lightly, then roll out three-quarters of the dough to a 28 cm (11 inch) round.
4. Use to line a lightly greased loose-bottomed 15 to 18 cm (6 to 7 inch) diameter round cake tin or game pie mould.
5. Spread half the minced meat mixture over the bottom and cover with the chopped game.
6. Spread over the rest of the minced mixture and press down lightly.
7. Roll out the remaining dough and use to cover the pie. Press the edges together to seal, and decorate the top with the dough trimmings.
8. Make a hole in the centre for the steam to escape. Brush with beaten egg, then bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 30 minutes.
9. Brush again with egg and reduce the temperature to moderate 180°C (350°F) Gas Mark 4.
10. Bake for a further 1 1/2 hours. Cover the top with foil when the pastry is sufficiently browned.
11. Heat the stock and dissolve the gelatine in it. Add salt and pepper and cool.
12. Remove the pie from the oven. As it cools, pour the stock mixture through the hole in the lid, adding more from time to time.
13. Cool completely, then chill before removing the pie from the tin. Serve cut into slices.
2. To make the pastry, sift the flour and salt into a bowl. Melt the lard or fat in the water and bring to the boil.
3. Add to the flour and mix to a soft dough. Knead lightly, then roll out three-quarters of the dough to a 28 cm (11 inch) round.
4. Use to line a lightly greased loose-bottomed 15 to 18 cm (6 to 7 inch) diameter round cake tin or game pie mould.
5. Spread half the minced meat mixture over the bottom and cover with the chopped game.
6. Spread over the rest of the minced mixture and press down lightly.
7. Roll out the remaining dough and use to cover the pie. Press the edges together to seal, and decorate the top with the dough trimmings.
8. Make a hole in the centre for the steam to escape. Brush with beaten egg, then bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 30 minutes.
9. Brush again with egg and reduce the temperature to moderate 180°C (350°F) Gas Mark 4.
10. Bake for a further 1 1/2 hours. Cover the top with foil when the pastry is sufficiently browned.
11. Heat the stock and dissolve the gelatine in it. Add salt and pepper and cool.
12. Remove the pie from the oven. As it cools, pour the stock mixture through the hole in the lid, adding more from time to time.
13. Cool completely, then chill before removing the pie from the tin. Serve cut into slices.
serving amount
serves 8 - 10
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