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

Method

  1. 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.
  2. Stir in the flour and wine.
  3. 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.
  4. 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.