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Recipe of the month: raised game pie

PUBLISHED: 08:10 04 December 2015 | UPDATED: 08:41 04 December 2015

Andy's raised game pie

Andy's raised game pie

Archant

Andy McLeish, the chef-patron of our winner of Restaurant of the Year 2015, Chapter One, is already planning his Boxing Day lunch

This Christmas will be extra special for me, as I’ve managed to organise the whole family to spend Christmas and New Year’s together. My mum, dad, uncle, aunt and cousins will join me, my wife and kids over the holidays.

In total they’ll be 16 of us plus the dogs. My cousin and I are making Christmas lunch for the whole family. We’re planning a traditional menu with roast turkey, rib of beef, roast potatoes, honeyed carrots and parsnips and of course my kids’ favourite, Brussel sprouts with crispy pancetta.

I’ve promised my family that I’ll make two meals (only). I had to lay down the law, or if it were up to them I’d be tied to the kitchen. It’s important to me to spend as much time with my family and kids as I can over the Christmas period.

The second dish I’ll cook is this month’s recipe, a game pie, perfect for Boxing Day. I’ll use a selection of game such as venison, partridge, mallard, pheasant and pork.

Turkey talk

I’m holding an ‘Appledore Turkey Preparation Class’ at Chapter One on 22 December. 
You can pre-order a 6-7kg turkey and on the day, I’ll show you:

 How to prepare a chestnut and bacon stuffing (to be taken home)

 How to truss and stuff the turkey and prepare the bird for the oven

 How to carve the perfect turkey

All you’ll need to then do is pop the turkey in the oven on the day. You’ll also be served a three-course meal.

RECIPE

Raised game pie

Equipment

You will need one large oval raised game pie mould, or alternatively a deep 20cm round spring-clip tin.

For the pastry

450g plain flour

100g strong bread flour (white)

1/2 teaspoon salt

75g unsalted butter

200ml water

100g lard

1 egg yolk with a pinch of salt and sugar for glazing

For the filling

600g minced venison

300g minced pork belly

200g diced unsmoked bacon

2 pheasant breasts cut into large dice (each breast approx 6 pieces)

2 mallard duck breasts cut into large dice (each breast approx 6 pieces)

2 crushed garlic cloves

2 banana shallots (diced finely)

2 tbsp thyme (chopped)

2 tbsp brandy

1/2 teaspoon ground mace

Mix all the raw ingredients together and season with salt and pepper. Place in a bowl until needed.

Method

Sieve the two flours and salt together. Add the butter and rub the flour between your fingers until the butter is incorporated into the flour.

Boil the water and lard together until the lard is completely melted. Then pour over the flour and mix until your pastry dough is formed, approx one to two minutes. Then remove the dough from the bowl and gently work the pastry between your hands for a further minute until a smooth, warm dough is achieved.

Roll the pastry out to the thickness of 1/2 cm and line your pie mould but keep 1/3 of the pastry for the lid. It’s not important to grease the mould as the pastry has plenty of fat within it.

Once the mould is lined with pastry add the meat mixture, gently packing it into the mould. The centre of the mix should be slightly raised to create a dome of meat.

Next, brush the edge of the pastry with a little water and place the pastry lid on top ensuring there are no gaps or holes. Cut around the top of the mould to neaten the edge of the pie. Then crimp the pastry between your finger and thumb all around the edge of the pie.

With the pastry trimmings roll them out again to a 1/4 cm thickness and cut the pastry into long strips to create the lattice effect on top of the pie. Egg wash the entire top and place a deep 2cm diameter hole in the centre of the pie.

Place the pie in a pre-heated oven at 200 degrees for 35 minutes. Then reduce the temperature to 180 degrees and cook for a further 45 minutes.

Once cooked, remove from the oven and allow to cool for five minutes before attempting to remove the pie mould.

● This pie is great served warm but it’s even better served cold with piccalilli (see November recipe, page 75) and crusty bread. If you are not keen on game you can substitute the minced venison for minced pork and you don’t need to use the diced mallard and pheasant. This then would create a more traditional pork pie that we’re all familiar with.

FIND OUT MORE

Next month: Andy prepares a healthy dish

READER COMPETITION

Win a Christmas hamper

Kent Life has teamed up with Chapter One to offer one lucky reader the chance to win a Christmas hamper. To be in with a chance of winning this tasty prize, all you have to do is answer the following question:

Chapter One will be holding a Christmas Turkey Cookery Course on which date:

A 21 December 2015

B 22 December 2015

C 23 December 2015

Jot your answer down on a postcard and send it to: Chapter One Christmas Hamper Competition, Kent Life, Kent House, 81 Station Road, Ashford TN23 1PP. Alternatively, email your answer to editor@kent-life.co.uk, with Chapter One Christmas Hamper Competition in the subject line. Don’t forget to include your name, address and a contact telephone number with every entry.

Closing date: xx December 2015

The editor’s decision is final. Any entries received after the closing date will not be eligible for entry. Normal Archant competition rules apply.

w

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