Legendary Game Pie

Try this tasty Legendary Game pie – Winner of the British Pie Week. Made with Jus-Rol shortcrust pastry and served with steamed Savoy cabbage and gravy.

Quick Stats

Moderate

6-8 pies

60 minutes bake time

Legendary Game Pie

Try this tasty Legendary Game pie – Winner of the British Pie Week. Made with Jus-Rol shortcrust pastry and served with steamed Savoy cabbage and gravy.

Ingredients

1.2 kg Jus-Rol™ shortcrust pastry
2 tbsp olive oil
2 large red onions, peeled & diced
120 g field mushrooms, sliced
120 g smoked back bacon, diced
1 kg mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced
1 clove garlic, peeled & crushed
Zest & juice of 1 orange
70 ml port
300 ml Chicken stock
1 tbsp redcurrant jelly
4 Bay leaves
30 g Plain Flour
Salt & pepper to taste
1 free-range egg, beaten
Round metal skillet, 33cm diameter

Made With

Chilled Shortcrust Pastry Sheet

Easy to use ready rolled Jus-Rol Shortcrust Pastry Sheets are great for topping, wrapping or filling with your favourite ingredients!

Suitable for home-freezing!

Equipment required

Large frying pan
Rolling Pin
Griddle pan
Heavy based frying pan

Techniques Used

How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
4. Then turn the dough a quarter turn.
5. 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.
6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
7. 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. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.

Method

Preheat oven to 190°C/375°F/Gas Mark 5
Heat a tablespoon of oil, brown the game in batches and keep on one side.
Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port. Bring to the boil; add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
Flour the inside of the metal skillet – do not grease. Roll out pastry base & press into the skillet, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre. Glaze with beaten egg.
Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C.
Cut a generous wedge & serve with creamy mash, steamed Savoy cabbage & red onion gravy.