Game pies, like pork pies, are often encased in a hot-water crust pastry, but this simple recipe uses frozen puff pastry. Serve hot with seasonal green vegetables, or sliced cold with redcurrant jelly.
1/2 kg (1 lb) boneless stewing venison, cut into small cubes
Flour for coating
1/2 tsp. spoon ground cinnamon
Salt and freshly ground black pepper
1 wineglass red wine or port
350 g (3/4 lb) pork sausagemeat
1/4 kg (1/2 lb) cooked ham, cut into small cubes
212 g (7 1/2 oz) packet frozen puff pastry, thawed
1 egg, beaten to glaze
Approx. 150 ml (1/4 pint) jellied beef stock, warmed
1. Coat the venison cubes in flour seasoned with cinnamon and plenty of salt and pepper and put in a casserole dish. Stir in the red wine or port, cover and cook in a moderate oven (180°C/350°F or Gas Mark 4) for 1 1/2 to 2 hours or until the venison is tender.
2. Put half the sausagemeat in a 900 ml (1 1/2 pint) pie dish. Mix the ham into the venison mixture, and put this on top of the sausagemeat. Finish with a layer of sausagemeat.
3. Roll out the dough to fit the top of the pie dish, cutting a strip to go round the lip of the dish. Wet the lip and press the dough strip around it.
4. Wet the strip and put the dough lid on top, pressing down well to seal and making a hole in the middle to fit a pastry funnel. Decorate the top of the pie with the dough trimmings. Brush with beaten egg.
5. Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for about 30 minutes or until the pastry is golden-brown. Gradually pour in the stock through a funnel, being careful that it does not overflow.
6. Serve immediately or leave until cold before slicing.
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