Preparation time: 1 hour 15 minutes
Cooking time: 2 hours 40 minutes
Serves: 6 to 8
Ingredients:
- 2 tbsp Eden Yard rapeseed oil
- 1kg diced game mix
- 200g bacon lardons
- 6 bay leaves
- 20g thyme
- 20g flat leaf parsley, chopped
- 50g Winter Tarn unsalted butter
- 1 large turnip, peeled and cut into chunks
- 400g peeled shallots
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp ginger
- 3 tbsp plain flour
- 1 tbsp tomato puree
- 500ml Lakes Brew Co DDH pale ale
- 600ml fresh chicken stock
Ingredients for the puff pastry:
- 300g unsalted butter, chilled
- 300g plain flour, plus extra for dusting
- 1/2 tsp salt
- 1 medium egg, beaten, to glaze
Method Pastry:
Cut 150g butter into cubes (keep the rest chilled) and rub into the flour and salt. Gradually pour in 75ml cold water until the mix comes together. Knead on a floured surface until you have a rough dough. Flatten the dough into a 3cm thick square, wrap tightly in cling film and chill in the fridge for half-an-hour.
Method for the pie filling:
Heat approx. 1 tbsp oil in a large, deep sided casserole dish on a medium heat. Decant the game onto a tray lined with kitchen towel and pat dry, season and then pan try in batches for approx. 5 mins until browned. Remove and set aside once cooked. Pour the remaining oil into the casserole dish and add the bacon, and fry for 6 minutes until the lardons are crisp. Add the bay leaves, thyme and parsley to the pan with 50g of butter, then add the turnip and shallots. Simmer for 15 minutes or until turned golden brown.
Then add the ginger, cloves and allspice to the casserole dish, and then lightly flour the game mix ensuring it is coated all over before adding to the casserole dish. Cook for 5 minutes, remembering to keep stirring to prevent the mix sticking to the casserole dish. Add the tomato puree and beer. Immediately bring to the boil, and then reduce the heat and simmer until the liquid is reduced by about half. At this point then add the stock and 200ml of cold water to cover and place the lid on the casserole. Simmer on the hob for 1 hour 40 minutes, stirring occasionally.
While that’s cooking remove the pastry from the fridge and roll it out on a floured surface roughly 20cm by 60cm. Then take half of the remaining butter, cut into cubes and dot across the surface of the pastry dough covering about two-thirds of the surface. Fold the unbuttered bottom third to cover the central part of the buttered section, presenting an unbuttered surface uppermost then fold the remaining unbuttered third over the top of the buttered section so that all of the butter is covered press down with a rolling pin to seal the edges, until the pastry dough resembles something similar to a closed book. Press the dough down evenly across it’s entire surface to stretch it and then roll it out into your original rectangular shape. Repeat the process previously described with the remaining cubed butter. Then wrap the dough in cling film and place in the fridge for 30 minutes. Remove from the fridge and proceed to fold and wrap the dough for a further 3 times. Place in the fridge to chill for 15-20 minutes.
In the meantime remove the lid from the casserole dish and allow to simmer for 30 minutes or until the meat is tender. Then transfer to a large pie dish and allow to cool completely. Preheat the oven to 220°C and then roll out the dough onto a floured surface until it is big enough to cover your pie dish with a slight overhang. Brush the rim of the dish with the beaten egg, place the dough on the pie dish and brush with the egg wash and crimp the edges, then trim the remaining excess to size. Cut two air slots in the centre of the pastry to allow any cooking steam out of the pie. Decorate with the remaining pastry trim if desired, remembering to egg wash. Bake in the oven for 30-40 minutes until the pastry is golden brown.
Then simply serve with mashed potatoes and red cabbage for a tasty winter feast.
Thx