
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
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
- 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.
- 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/ line the tin 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. 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.