A delicious game and goose pie recipe by one of our Facebook competition entrants. Try it for yourself today.
Recipe by Lee Fernandez
2 cloves of garlic
1 pack of bacon
A knob of butter
1 tbsp olive oil
500g diced game (any will work – take your pick)
250g diced goose
200g mushrooms, sliced
4 carrots, sliced
Salt and pepper
A palmful of sage leaves
2 tbs Worcestershire sauce
2 glasses red wine
1 pint chicken stock
For the shortcrust pastry
¼ tsp salt
250g diced butter
For the puff pastry
¼ tsp salt
250g diced butter
250 block of butter straight from the fridge
(Or buy ready-made pastries)
1. Preheat the oven to 150 degrees Celsius, gas mark 2.
2. Finely chop 1 onion and 2 cloves of garlic and 1 pack of bacon. Fry these off in a pan with the knob of butter and tbs of olive oil.
3. Once translucent add diced meat and brown.
4. Once browned add the sliced mushrooms and carrots. Add the desired amount of salt and pepper and the sage.
5. Add 2 tbs Worcestershire sauce and 2 glasses of red wine to deglaze the pan.
6. Add 1 pint of chicken stock.
7. Cover the pot and cook in the oven for 4 hours. Keep checking every hour; stir and if needed add more liquid a little at a time to keep the meat covered.
8. In the meantime make the shortcrust pastry: combine the flour, salt, and diced butter using the rubbing method. Blend together until the mixture resembles breadcrumbs and all the butter and flour are mixed. Using your fingers, add cold water from a jug a little at a time until the mixture forms a dough and cleans the sides of the bowl. Remove from the bowl and knead on a floured surface for 5 minutes, then wrap and place in the fridge.
9. Now for the puff pastry. Repeat the method above for the shortcrust and place the dough in the fridge.
10. Now get a piece of greaseproof paper measuring 12″×12″. Get the block of butter that has been in the fridge, fold the paper in half, and place butter in the middle. Now fold the paper over and roll out until it is flat but still in the paper. Place in the fridge for 20 mins.
11. Now remove one of the doughs from the fridge and roll out to 14″×14″.
12. After the butter has been in the fridge for 20 mins, open the paper, remove the butter and place it on one half of the pastry. Fold over the pastry to cover the butter, then fold over again and roll out. Then fold into square quarters, and then wrap in the greaseproof paper and place in the fridge for 15mins. Repeat the above step twice more.
13. After the meat has been in the oven for 4hrs, remove the pot from the oven and roll out your shortcrust pastry to less than 1cm thick. Use it to line a pie tin that has been lined with greaseproof paper. Trim overhanging edges and blind bake in the oven at 200 degrees Celsius for 15 mins.
14. Whilst blind baking, sieve the meat mix and keep the gravy separate. Place the drained meat onto the now baked pie base and put the gravy back in the pot on a low heat.
15. Mix 2 tsp cornflour in a cup with a quarter cup of water then pour it into the gravy and turn the heat up. Bing to the boil and once it bubbles, reduce the heat and simmer.
16. Now remove the puff pastry from the fridge roll out to just under 1cm thick. Brush the edge of the pie base with a little milk and cover the pie. Trim, add the desired pattern, and pierce a hole in the centre. Trim the edges then press the edges all around with a fork.
17. Beat 1 egg and brush pastry with this, then sprinkle with salt.
18. Cook for 15 mins at 200 degrees Celsius or until risen and golden brown.
19. The gravy can be decanted into a gravy boat ready to serve.
20. The pie can be then cut and served with cheesy mashed potatoes or dauphinoise potatoes and vegetable sides.