Ingredient:
2 tbsp sunflower oil
75 g (1 ½ lb) boneless game meat, cut into strips or dice
2 large carrots, sliced
1 large onion, chopped
1 fennel bulb, sliced
2 tsp plain flour, plus extra for dusting
300 ml (1/2 pint) game stock or chicken stock
150 ml (1/4 pint) red wine
1 tbsp redcurrant jelly
Salt and black pepper
250 g (8 oz) ready-made puff pastry
Beaten egg, for glazing
2 litre (3 ½ pint) Pie Dish
Method:
Heat the oil in a large flameproof casserole. Add the game in batches and cook over a high heat until browned all over. Lift out and drain on paper towels.
Lower the heat, add the carrots, onion, and fennel, and cook, stirring occasionally, for 5 minutes or until softened. Add the flour and cook, stirring, for about 1 minute.
Gradually pour in the stock and bring to a boil, stirring until thickened slightly. Add the game, wine, and redcurrant jelly, and season with salt and pepper. Cover tightly and simmer very gently for 1 hour. Leave to cool.
Lightly flour a work surface. Roll out the puff pastry until 2.5 cm (1 in) larger than the pie dish. Invert the dish on to the dough and cut around the edge. Cut a long strip of pastry from the trimmings and press on to the rim of the pie dish. Reserve the remaining trimmings. Spoon in the game and vegetable mixture. Brush the pastry strip with water, top with the pastry lid, and crimp the edge with a fork.
Make a hole in the top of the pie to let the steam escape. Roll out the reserved pastry and cut decorative shapes with a pastry cutter. Brush the beaten egg over the bottoms of the shapes, and arrange on the pie. Glaze with beaten egg.
Bake the pie in a preheated oven at 200℃ (180℃ fan, Gas 6) for 25-30 minutes until the pastry is well risen and golden.
2 tbsp sunflower oil
75 g (1 ½ lb) boneless game meat, cut into strips or dice
2 large carrots, sliced
1 large onion, chopped
1 fennel bulb, sliced
2 tsp plain flour, plus extra for dusting
300 ml (1/2 pint) game stock or chicken stock
150 ml (1/4 pint) red wine
1 tbsp redcurrant jelly
Salt and black pepper
250 g (8 oz) ready-made puff pastry
Beaten egg, for glazing
2 litre (3 ½ pint) Pie Dish
Method:
Heat the oil in a large flameproof casserole. Add the game in batches and cook over a high heat until browned all over. Lift out and drain on paper towels.
Lower the heat, add the carrots, onion, and fennel, and cook, stirring occasionally, for 5 minutes or until softened. Add the flour and cook, stirring, for about 1 minute.
Gradually pour in the stock and bring to a boil, stirring until thickened slightly. Add the game, wine, and redcurrant jelly, and season with salt and pepper. Cover tightly and simmer very gently for 1 hour. Leave to cool.
Lightly flour a work surface. Roll out the puff pastry until 2.5 cm (1 in) larger than the pie dish. Invert the dish on to the dough and cut around the edge. Cut a long strip of pastry from the trimmings and press on to the rim of the pie dish. Reserve the remaining trimmings. Spoon in the game and vegetable mixture. Brush the pastry strip with water, top with the pastry lid, and crimp the edge with a fork.
Make a hole in the top of the pie to let the steam escape. Roll out the reserved pastry and cut decorative shapes with a pastry cutter. Brush the beaten egg over the bottoms of the shapes, and arrange on the pie. Glaze with beaten egg.
Bake the pie in a preheated oven at 200℃ (180℃ fan, Gas 6) for 25-30 minutes until the pastry is well risen and golden.
