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Game & Mushroom Pie Recipe
This mixture makes four individual pies, but can be made as one if you prefer.
Any game or combination will do, or even a mixture blended with a little chicken.
The mushrooms should be 'flats' for any real flavour to come out; but the peas could be replaced by small sprouts.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For 1 pie for 4 people:
- 30g/1 oz Butter
- 1 tablespoon (15ml) Olive Oil
- 4 slices of Streaky Bacon, de-rinded and cut into strips
- 1 medium Onion, peeled and finely-chopped
- 2 medium cloves of Garlic, peeled and finely-chopped
- 1 level teaspoon (5ml) dried Thyme of 4 sprigs of fresh Thyme
- 450g/1 lb Flat Mushrooms, wiped clean with a damp cloth and divided into quarters
- 450g/1 lb Cooked Meat - Pheasant/Venison/Hare/Rabbit etc; with a little Chicken if necessary - with all the bones carefully removed
- 180g/6 oz Cooked Peas or small Sprouts
- Salt and freshly-ground Black Pepper
- 450g/1 lb Puff Pastry
- 1 egg, lightly-beaten
For the Sauce:
- 30g/1 oz Butter
- 1 tablespoon (15ml) Flour
- 200ml/7 fl oz Dark Chicken Stock
- 100ml/4 fl oz Red Wine
- 1 tablespoon (15ml) Tomato Purée
- ½ teaspoon ground Mixed Spice
- ½ Cayenne Pepper
- Salt & freshly-ground Black Pepper
- Melt the butter and oil in a deep frying pan and cook the bacon, onion, garlic and thyme gently for five minutes.
- Add the mushrooms and cook for five to ten minutes until soft.
- Cut the meat into even-sized pieces and add it with the peas or sprouts to the mushroom mixture - mix well and set aside.
- To make the sauce: Heat the chicken stock and red wine to simmering point, then remove it from the heat.
- Melt the butter in a saucepan over a low heat, then add the flour - mix this together until smooth
- Slowly add the stock and wine mixture with the tomato purée, stirring to make a smooth sauce.
- Add the mixed spice, Cayenne pepper and salt and pepper to taste.
- Divide the meat mixture between four pie dishes, them pour the sauce over - straining it if you're worried about any lumps.
- Trim the pastry to fit the tops of the pies, then brush the edges of the dishes with beaten egg before covering them with the pastry.
- Chill the pies in the oven for a minimum of half an hour, before brushing the pastry with egg and making a few holes in the tops to allow steam to escape.
- Bake them in a pre-heated oven 200C°/400°F/Gas 6 for 20 minutes, or until the pastry is golden.