
Game Pie
Find out how to make game pie with this easy recipe – made with Jus-Rol’s all butter puff pastry and a selection of game meats in a red wine sauce.
Quick Stats
Easy
4 pies
30 minutes bake time
Game Pie
Find out how to make game pie with this easy recipe – made with Jus-Rol’s all butter puff pastry and a selection of game meats in a red wine sauce.
Ingredients
- 500g Jus-Rol™ All butter puff pastry thawed
- 200g shallots peeled
- 60g pancetta
- 100g butter
- 4 tbsp oil
- 750g mixed game meat diced
- 25g flour
- 250ml red wine
- stock
- 3 tbsp cranberry sauce
- Salt & black pepper
- Small bunch of parsley chopped
- Beaten egg to glaze
Equipment required
- Large frying pan
- Slotted Spoon
- 4x oval pie dishes
- Rolling Pin
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Heat half the oil and half the butter in a large pan, sauté the shallots and pancetta until tender, remove with a slotted spoon and keep to one side. Add remaining oil and butter and brown the game.
- Stir in the flour and wine.
- Return the shallots and pancetta to the pan adding sufficient stock to just cover. Bring to boil then reduce heat and allow to simmer for approx. 1 hour until meat is tender.
- Stir in the cranberry sauce, season to taste and then allow to cool completely.
- Preheat oven to 220ºC (200ºC for fan assisted ovens) 450ºF/Gas M 7. Stir the chopped parsley into the filling and divide between 4 individual oval pie dishes. Roll out pastry large enough to cut out 4 ovals, each 1cm larger than the diameter of the top of the dishes. Brush rims with beaten egg and then cover dishes with pastry lids, pressing well all around edges to seal. Make a small hole in centre and then place dishes on a baking sheet and bake for 25 – 30 minutes until pastry is risen and golden brown.