Game pies
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
If there's one thing chef Stosie Madi is famous for at her Lancashire pub The Parkers Arms, it has to be her pies. These burnished gold beauties contain a cornucopia of game, marinated in herbs, mustard and Armagnac. They're relatively easy to recreate at home, provided you have a good butcher who can supply you with the filling, and their flavour is unmatched.
First published in 2021
Ingredients
Metric
Imperial
Pastry
Marinade
- 1 garlic clove
- 1 bay leaf
- 100ml of Armagnac
- 1 tsp wholegrain mustard
- 1 handful of sage stalks
- 1 handful of thyme sprigs
Filling
- 160g of mixed game offal, such as heart, liver and lungs, cleaned and trimmed of any sinew or skin
- 320g of hare, partridge, pheasant, duck and venison, mixed together
- 75g of smoked bacon, diced
- 75g of pork fat, diced
- 1 tsp juniper berries, ground
- 1 tsp ground nutmeg
- 1 tsp ground black pepper
- 1 tsp ground mace
- salt, to taste
To finish
- 4 egg yolks, beaten, for glazing
- piccalilli, to serve
SAVE RECIPE
Equipment
- 4 large ramekins
Method
1
Begin with the pie filling as it needs to marinate overnight. Blend the marinade ingredients together into a paste
- 1 garlic clove
- 1 bay leaf
- 100ml of Armagnac
- 1 tsp wholegrain mustard
- 1 handful of sage stalks
- 1 handful of thyme sprigs
2
Finely dice the offal and mixed game meat then place in a bowl with the pork fat and bacon. Add the ground spices and marinade. Mix to combine evenly and season. To check the seasoning, fry off a small amount of the mixture to taste. Leave in the fridge overnight
- 1 tsp juniper berries, ground
- 1 tsp ground nutmeg
- 1 tsp ground black pepper
- 75g of pork fat, diced
- 1 tsp ground mace
- salt, to taste
- 160g of mixed game offal, such as heart, liver and lungs, cleaned and trimmed of any sinew or skin
- 320g of hare, partridge, pheasant, duck and venison, mixed together
- 75g of smoked bacon, diced
3
The next day, make the pastry. Pour the warm melted fat and warm water in a bowl, whisk in the egg yolk then add the flour and salt. Stir and bring together to form a dough. Work while the pastry is warm
4
Divide into 8 pieces to roll into rounds for bottoms and lids if making pies, or just 1 base per person for a pasty shape
5
If you want to make pasties instead of pies, simply cut out larger bases and add the filling in a length down the centre. Draw up the sides and crimp to create the signature pasty shape
6
To make round pies, line 4 straight-sided ramekins or metal rings with clingfilm then carefully place the bases into each one. Use your fingers to gently push the pastry up the sides of the ramekin (there should be enough pastry hanging over the top to crimp to the lid)
7
Generously spoon the filling into each pie, ensuring it's packed in tight with no gaps
8
Add the lids and crimp to seal. Egg wash the tops with egg yolk then place in the fridge to rest for at least 2 hours and up to 24 hours
- 4 egg yolks, beaten, for glazing
9
Preheat the oven to 220°C/gas mark 7. Carefully de-mould the pies and place on a baking tray (removing the cling film). Brush generously all over with the remaining egg yolk to glaze then bake for 12-15 minutes until very well bronzed
10
Serve up warm or at room temperature with some piccalilli on the side
- piccalilli, to serve
First published in 2021
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
