Game Pie

Photo: flickr user rjw1

Ingredients

625 grams (1 ¼ lbs) Plain flour

1 teaspoon Salt

250 mls (8 fl oz) Water

240 grams (7 ½ oz) Lard

175 grams (6 oz) Minced pork

175 grams (6 oz) Minced veal

1 tablespoon Freshly chopped parsley

Salt

Freshly ground black pepper

454 grams (1lb) Mixed game pack

1 medium-sized Egg, beaten

15 grams (½ oz) Gelatine

300 mls (½ pint) Stock

Preparation

Place flour and salt in a bowl.

Heat water and lard in a saucepan, bring to the boil, remove from heat, add flour and beat well. Knead and leave covered in a warm place for 15 minutes.

Mix the pork, veal, parsley and seasoning together and add a 1/3 to the game.

Reserving a 1/4 of the pastry, press the remainder into the base and sides of a 1.8 litre (3 pint) mould/tin. Spread 1/2 remaining mince mixture on base, fill with game mixture and top with remaining mince.

Roll out remaining pastry, brush edge of pie with egg, place lid on top and press together to seal. Make a hole in the top and decorate with any remaining pastry. Brush with egg to glaze.

Place in a preheated oven 200 C/400 F/Gas Mark 6 for 1/2 hour, cover with aluminium foil and cook at 160 C/325 F/Gas Mark 3 for a further 1 1/2 hours. Cool before removing from the mould/tin.

When cold, dissolve gelatine in the stock, leave until nearly set, then pour though the hole in the pie.