Game pie with leeks
- December 2017
- Serves 10
- Hands-on time 50 min, oven time 1 hour, plus resting
This richly filled game pie makes an incredible festive centrepiece and will surely impress yours guests by its sheer vastness. The sweet leeks compliment the hearty game. Serve each slice with a simple salad for your Boxing Day lunch.
- 21.4g (9.4g saturated)
- 48.9g (3.4g sugars)
- Olive oil for frying
- 1 onion, finely chopped
- 3 leeks, finely sliced
- 2 garlic cloves, crushed
- A few fresh thyme and rosemary sprigs
- 750g game pie mix
- 80g plain flour
- 200ml red wine
- 250ml fresh chicken stock
- 3 tbsp Worcestershire sauce
- 3 tbsp single cream
For the hot water crust pastry
- 80g unsalted butter
- 80g lard
- 500g plain flour
- 1 tsp salt
- 2 medium free-range eggs
You’ll also need:
- Deep 20cm loose-bottomed cake tin
- Heat a glug of oil in a large flameproof casserole over a medium heat. Gently fry the onion and leeks for 10 minutes, stirring occasionally. Add the garlic, herbs and game, then turn up the heat, stirring, until the meat is lightly browned.æ
- Stir in the flour and cook for a minute, then add the red wine. Cook, stirring, for 3-4 minutes to reduce, then add the stock and Worcestershire sauce. Turn down the heat to a simmer and cook gently for 25 minutes until the sauce is thick and flavoursome. Take off the heat, Stir in the cream, taste, season and set aside to cool.
- Meanwhile, for the pastry, put the butter and lard in a pan with 200ml cold water and bring to the boil. At the same time, put the flour and salt in a large heatproof bowl and make a well in the centre. Lightly beat one of the eggs, add it to the well, then cover it with the flour mixture. Pour the hot water mixture onto the flour, mixing with a table knife to bring the dough together. When the pastry is just cool enough to handle, knead until smooth, then leave to cool, covered with a clean tea towel, until just warm.
- Wrap a third of the pastry in cling film and set aside. Roll out the rest of the pastry into a circle about 30cm in a diameter, then use a rolling pin to lift up the pastry and unroll it into the tin. Press and push the pastry into the edges, up the sides and over the rim of the cake tin, making sure it’s an even thickness all over (the pastry is very forgiving). Using scissors, trim the pastry to form a neat edge, leaving a 2cm overhang all round.
- Heat the oven to 200C/180C fan/gas 6. Spoon the cooled filling into the pie case. Roll out the reserved pastry into a 20cm circle and put the pastry on top of the filling. Fold the overhanging pastry over the edge of the pastry lid, pressing together the pastry edges to seal with your fingers, then use a fork to press around the lip of folded pastry to create a decorative pattern.
- Lightly beat the remaining egg and brush it all over the pastry. Pierce a hole in the middle of the lid to let out the steam as the pie cooks. Use the trimmings to decorate the pie, if you like don’t forget to glaze them with beaten egg too.
- Bake the pie for 20 minutes, then turn down the oven to 180C/160C fan/gas 4 and continue to bake for 40 minutes. Cover the top with foil if the pastry starts to brown too much. Once baked let the pie sit for at least 20 minutes before slicing. Serve warm or at room temperature.
Make the pie to the end of step 5 and store in the fridge for up to 24 hours. Or freeze unbaked, wrapped in cling film and foil, for up to 1 month. Defrost fully in the fridge before baking, and glaze before baking. When game is in season, make and freeze the filling for up to 6 months. Defrost in the fridge before using.
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