MC Posted November 11, 2007 Report Share Posted November 11, 2007 Hi Guys, No beating yesterday so I spent the afternoon cooking a game pie with a hot water crust pastry. It was s recipe out of Octobers Sporting Shooter but without the hand raised case. I did try the hand raising bit but it got messy. The game I used was Pheasant, partridge, goose and rabbit. and some fatty belly pork strips to stop it drying out. Will be having some for my tea with some home made chutney. Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted November 11, 2007 Report Share Posted November 11, 2007 Fantastic. Well made. Quote Link to comment Share on other sites More sharing options...
benbaikal Posted November 11, 2007 Report Share Posted November 11, 2007 that ;ooks well Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted November 11, 2007 Report Share Posted November 11, 2007 That looks very nice Quote Link to comment Share on other sites More sharing options...
J@mes Posted November 11, 2007 Report Share Posted November 11, 2007 wow, that looks gorgeous! Quote Link to comment Share on other sites More sharing options...
MC Posted November 11, 2007 Author Report Share Posted November 11, 2007 It was er I mean is Some more for lunch tomorrow too. Quote Link to comment Share on other sites More sharing options...
Ferretboy111 Posted November 12, 2007 Report Share Posted November 12, 2007 Loving the marbelling, the ones we did at the farm had the marbelling at the start- then they got fassy and decided they wanted to blitz most of it for simplicity-still nice, but prefer to be able to work out what im eating. Alex :unsure: Quote Link to comment Share on other sites More sharing options...
Fat Dog Posted November 13, 2007 Report Share Posted November 13, 2007 Looks awesome. Has put me in the mood to make one this weekend. Pigeon, Pheasant, Woodcock and Rabbit me thinks. Quote Link to comment Share on other sites More sharing options...
Markio Posted November 13, 2007 Report Share Posted November 13, 2007 Nice bit of crimping that Martin! Looks amazing well put together, i wouldn't have guessed you had such pie skills. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted November 13, 2007 Report Share Posted November 13, 2007 It looks lipsmacking good Martin and it managed to defy your sausage finger pie making skills I'm impressed :look: LB Quote Link to comment Share on other sites More sharing options...
Mungler Posted November 14, 2007 Report Share Posted November 14, 2007 (edited) Nice bit of crimping that Martin! Looks amazing well put together, i wouldn't have guessed you had such pie skills. Yeah, Martin has been called many a thing but I doubt anyone has ever chanted at him: "Who made all the pies" Big blob of tommy sauce and some nice chippies. Job done. Edited December 10, 2008 by Mungler Quote Link to comment Share on other sites More sharing options...
pin Posted November 16, 2007 Report Share Posted November 16, 2007 Big blob of tommy sauce and some nice chippies. Job done. Heathen! As the man said, a good old dollop of a nice tangy chutney or some cranberry jelly would be ace with it Tommy sauce, it's not ******* fish and fingers now is it Quote Link to comment Share on other sites More sharing options...
MC Posted November 18, 2007 Author Report Share Posted November 18, 2007 Just in case anyone wants the recipe, Filling, 2lb mixed game, I used rabbit pheasant partridge and goose. 1lb minced pork fat 2 finely chopped shallots 1 teaspoon fresh chopped thyme 1 teaspoon crushed juniper berries grind of nutmeg 2 teaspoons salt grind of black pepper 1 tablespoon redcurrant jelly. Pastry, 18oz plain flour 1 tsp salt 6oz lard melted and brought to the boil with 7 1/2 fl oz water a beaten egg to seal and glaze with Mix all the filling ingredients in a mixing bowl and put to one side, bring the lard and water up to the boil and in the meantime put the flour and salt in a large mixing bowl. When the water/lard is boiling pour into the flour and mix quickly until you get a dough. When this has cooled roll out and line a pie dish Fill the pastry with the filling and roll out a lid, lay this over the top and trim the edges. crimp all round with a fork. Glaze the pastry with a beaten egg make a hole in the middle to let the steam out and bake in a moderate oven for about an hour to an hour and a half. When the pie has cooled make up about half a pint of gelatine and pour this through the hole in the top of the crust. Allow to set in the fridge overnight. Quote Link to comment Share on other sites More sharing options...
Axe Posted November 21, 2007 Report Share Posted November 21, 2007 Martin it looks superb mate, well done. :blink: Quote Link to comment Share on other sites More sharing options...
Sundowner Posted January 28, 2008 Report Share Posted January 28, 2008 I did the hand raised version a few months back and you are right, it was kinda a messy !! no matter how much gelatine I put in , it just disappeared somewhere ( a black hole kinda thing ) Quote Link to comment Share on other sites More sharing options...
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