Individual Game Pie
Rich, decadent and tasty these mini pies are perfect for making in advance and serving to you guests in their own cute pie pot. Ideal for celebrating British Pie Week.
- 2 tbsp sunflower oil
- 750g game meat, cut into cubes (pheasant, pigeon, duck and venison)
- 1 fennel bulb, sliced
- 1 onion, chopped
- 2 tsp plain flour, plus extra to dust
- 300ml game or chicken stock
- 150ml red wine
- 1 tbsp redcurrant jelly
- Salt and pepper
- 250g readymade puff pastry
- 1 egg, beaten
YOU WILL NEED:
- 8 mini casserole pans or pie dishes
- Heat the oil in a large heavy-bottomed pan placed over a high heat. Cook the game in batches until browned. Remove from the pan and drain on kitchen paper.
- Lower the heat, add the carrots, fennel and onion, and cook, stirring occasionally, for approx. 5 mins. Next, add the 2 tsp of flour and cook for 1 min more.
- Gradually add the stock and bring to the boil, stirring until slightly thickened. Add the game, wine and redcurrant jelly, and season. Cover, reduce the heat to low, simmer gently for 1 hour then leave to cool.
- Preheat the oven to 200C/gas 6. Lightly dust a work surface with flour and roll out the pastry to approx. 5-mm thick. Cut out 8 circles slightly larger than the mini casserole pans. Cut 8 long strips of pastry from the trimmings and press onto the rims of the casserole pans.
- Fill the casseroles with the game mixture. Brush the pastry strips with water, top with the pastry circles and gently press the edges together. Cut decorative shapes from the pastry trimmings, brush the bottoms with a little beaten egg and place on top of the pies.
- Using a sharp knife, cut a hole in the top of each pie to let the steam escape. Glaze the pastry tops with beaten egg and bake for 25–30 mins until the pastry is well risen and golden.
Tagged baking, dinner, dinner party, game, Lakeland, pastry, Pie, puff pastry