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Game Pie

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  • 625 g Plain flour; (11/4lbs)
  • 1 ts Salt
  • 250 ml Water; (8 fl oz)
  • 240 g Lard; (71/2 oz)
  • 175 g Minced pork; (6oz)
  • 175 g Minced veal; (6oz)
  • 1 tb Freshly chopped parsley
  • Salt and freshly ground black pepper
  • 454 g Mixed game pack; (1lb)
  • 1 md Sized egg beaten
  • 15 g Gelatine; (1/2 oz)
  • 300 ml Stock; (1/2 pint)


1. Place flour and salt in a bowl.
2. 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.
3. Mix the pork, veal, parsley and seasoning together and add a 1/3 to the game.
4. 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.
5. 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.
6. Place in a preheated oven 200øC/400øF/Gas Mark 6 for 1/2 hour, cover with aluminium foil and cook at 160øC/325øF/Gas Mark 3 for a further 1 1/2 hours. Cool before removing from the mould/tin.
7. When cold, dissolve gelatine in the stock, leave until nearly set, then pour though the hole in the pie.
Converted by MC_Buster.
NOTES : This traditional game pie makes a heatry supper, ideal served with roast potatoes and seasonal vegetables.
Converted by MM_Buster v2.0l.