Rich Game Pie
|Butter||1 Ounce (25 Gram, 2 Tablespoon)|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Mixed boneless game||2 Pound, diced (900 Gram, Such As Skinless Pheasant And/Or Pigeon Breast, Venison And Rabbit)|
|Chopped mixed herbs||30 Milliliter (Fresh, 2 Tablespoon)|
|Egg||1 , beaten|
|Ground black pepper||To Taste|
|Butter||2 Ounce (50 Gram, 1/4 Cup)|
|Chicken livers||1 Pound, trimmed and chopped (450 Gram)|
|Brandy||60 Milliliter (4 Tablespoon)|
|Ground mace||5 Milliliter (1 Teaspoon)|
|White bread flour||1 1⁄2 Pound (Strong Variety, 675 Gram, 6 Cups)|
|Salt||5 Milliliter (1 Teaspoon)|
|Milk||4 Fluid Ounce (120 Milliliter, 1/2 Cup)|
|Water||3 Fluid Ounce (90 Milliliter, 6 Tablespoon)|
|Lard||4 Ounce, diced (115 Gram, 1/2 Cup)|
|Butter||4 Ounce, diced (115 Gram, 1/2 Cup)|
|Game consomme/Beef consomme||1⁄2 Pint (300 Milliliter, 1 1/4 Cups)|
|Powdered gelatin||2 1⁄2 Milliliter (1/2 Teaspoon)|
1. Melt the butter in a small pan, then add the onion and garlic, and cook gently until softened but not coloured. Remove the pan from the heat and add the onions and garlic to the diced game meat and the chopped mixed herbs. Mix well. Season with salt and plenty of pepper, cover and chill.
2. To make the pate, melt the butter in a frying pan, add the garlic and chicken livers and cook over a medium heat, stirring frequently, until just browned. Remove the pan from the heat and stir in the brandy and ground mace. Puree the mixture in a blender or food processor until smooth, then set aside and leave to cool.
3. To make the pastry, sift the flour and salt into a bowl and make a well in the centre. Pour the milk and water into a pan. Add the lard and butter and heat gently until melted, then bring to the boil. Immediately, pour the hot liquid into the well in the flour and beat until smooth. Cover and leave until cool enough to handle.
4. Preheat the oven to 200°C/400°F/ Gas 6. Roll out two-thirds of the pastry and use to line a 23cm/9in raised pie mould. Spoon in half the game mixture and press it down evenly. Add the pate and then top with the remaining game.
5. Roll out the remaining pastry to form a lid. Brush the edge of the pastry case with a little water and cover with the pastry lid. Trim off the excess pastry from around the edge. Pinch the edges together to seal in the filling. Make two holes in the centre of the lid and brush the lid with beaten egg. Use the pastry trimmings to make small leaves to decorate the pie. Brush the leaves with a little beaten egg.
6. Bake the pie for 20 minutes, then cover with foil and cook for 10 minutes more. Reduce the oven temperature to 150°C/300°F/Gas 2. Lightly glaze the pie again with beaten egg and cook for a further 1 1/2 hours, keeping the top covered loosely with foil.
7. Remove the pie from the oven and leave it to stand for 15 minutes to cool slightly. Increase the oven temperature to 200°C/400°F/Gas 6. Stand the tin on a baking sheet and remove the sides. Quickly glaze the sides of the pie with beaten egg and cover the top with foil. Cook the pie for a final 15 minutes to brown the sides. Leave the pie to cool completely, then chill overnight.
8. Next day, make the jelly. Heat the game or beef consomme in a small pan until just beginning to bubble, whisk in the gelatine until dissolved and leave to cool until just setting. Using a small funnel, carefully pour the jellied consomme into the holes in the pie. Chill until set. This pie will keep in the refrigerator for up to three days.