Traditional hot water crust game pie

Name: Traditional hot water crust game pie
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: Serves 14
Ingredients: For the filling; 14 stoned, ready-to-eat prunes; 100ml brandy; 1.4kg mixed diced game (1.5cm to 3cm chunks, as you prefer or as they come); 800g British free-range pork mince (the coarser and fattier the better); 300g British free-range streaky bacon, finely chopped; 2 tsp thyme leaves, picked and chopped; ½ tsp ground mace (or about the same quantity of grated nutmeg); 50g shelled pistachios; 75ml red wine, port or sherry; Finely grated zest and juiceæ; 1 orange; 2 garlic cloves, crushed; 2 tsp salt; 1 tsp freshly ground black pepperæ; For the hot water crust pastry; 280g cold water; 250g lard or butter; 680g plain flour; 1 scant tsp salt; 2 medium free-range eggs, beaten, for glazing; 1 cinnamon stick; You’ll also need:; 26cm, deep loose-bottomedcake tin, the base lined with non-stick baking paper; Chutney to serve

Jacob Kenedy

Published: 13 Jul 18
Updated: 8 Jun 25

Learn how to make a traditional hot water crust game pie with chef Jacob Kenedy’s recipe. It makes an incredible buffet centrepiece.

“This traditional pie, made with hot water crust pastry, is best served cold or at room temperature,” says Jacob. “It keeps for a good few days so this recipe makes a substantial specimen. Serve the first time as a centrepiece, then nibble away at the remainder for the next few days. I’ve simplified the recipe so it can be made with just a reasonable amount of effort. If you can buy your game meats individually, use more farmed rabbit, partridge and or pheasant for a milder tasting pie, or more venison, pigeon or grouse for a stronger one – but you or your butcher will need to skin, bone and dice the meat.”

Looking for a hearty hot pie made? Try this game pie.

Serves 14
Hands-on time 1 hour, oven time 3 hours

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Ingredients

For the filling

14 stoned, ready-to-eat prunes
100ml brandy
1.4kg mixed diced game (1.5cm to 3cm chunks, as you prefer or as they come)
800g British free-range pork mince (the coarser and fattier the better)
300g British free-range streaky bacon, finely chopped
2 tsp thyme leaves, picked and chopped
½ tsp ground mace (or about the same quantity of grated nutmeg)
50g shelled pistachios
75ml red wine, port or sherry
Finely grated zest and juiceæ
1 orange
2 garlic cloves, crushed
2 tsp salt
1 tsp freshly ground black pepperæ

For the hot water crust pastry

280g cold water
250g lard or butter
680g plain flour
1 scant tsp salt
2 medium free-range eggs, beaten, for glazing
1 cinnamon stick

You’ll also need:

26cm, deep loose-bottomedcake tin, the base lined with non-stick baking paper
Chutney to serve

Method

Soak the prunes in the brandy overnight, or put them in a small bowl, cover with cling film, then heat on high in the microwave for 1 minute and leave to steep for half an hour in the turned-off microwave.
Drain the prunes, retaining the liquid, then cut in half. Put the rest of the filling ingredients and the prune liquid (but not the prunes) into a large mixing bowl, then knead in the bowl for 10 minutes or so, like a bread dough. The filling will become cohesive and sticky as you mix.
Heat the oven to 200°C/180°C fan/gas 6. Making the pastry must be done all at once, so have everything ready. Put the water and lard in a large saucepan and bring to the boil. Meanwhile, put the flour and salt in a large heatproof mixing bowl. Pour the lardy boiling water all at once into the flour and mix well with a wooden spoon until it comes together into a ball. Wrap the pastry in cling film, then leave for 5 minutes or until just cool enough to handle. Cut off a quarter of the pastry and set aside. Put the rest into a 26cm loose-bottomed cake tin then, using your fingertips, work it from the centre of the base outwards and up the sides of the tin to the top. Try to form an even layer (about 1cm thick) on the base and sides. If the pastry tears or collapses it may be too hot so wait a few minutes for it to cool a little, then try again.
Pack half the filling into the pie, pressing down firmly, then dot the halved prunes all over the top. Cover with the remainder of the mix; it should come to just below the top of the pastry. Brush the rim and edge of the pastry with a little beaten egg, then roll out the remaining dough into a disc and drape over the top. Crimp the pastry edges to seal the pie, pushing the crimps inside the tin, so you can remove the pie easily later. Make a small hole in the centre of the lid to let steam escape, then push the cinnamon stick into the hole to act as a chimney. Cover the pie very loosely with a sheet of baking paper, then one of foil, and gently scrunch the foil edges just enough to keep the cover on.
Bake the pie for half an hour, then turn down the temperature to 180°C/160°C fan/gas 4 and cook for a further hour. Remove the baking paper/foil covering, then return the pie to the oven for 1 hour more.
Remove the pie from the oven and turn the temperature back up to 200°C/180°C fan/gas 6. Let the pie cool for 30 minutes to firm up a little, then gently remove the sides of the tin, leaving the pie on the metal base. Brush the top and sides of the pie with the remaining beaten egg and return it to the oven for a final 30 minutes to crisp up and brown. Remove from the oven once more, and let it cool fully; it’s best refrigerated overnight for the juices to set. Serve with chutney.

Recipe from October 2016 Issue

Nutrition

Nutrition: per serving

Calories: 709kcals
Fat: 37.5g (13.9g saturated)
Protein: 45.2g
Carbohydrates: 41.4g (4.1g sugars)
Fibre: 2.9g
Salt: 1.9g

delicious. tips

How to buy game
The world of game – hunting it, preparing it and eating it – embodies traditions dating back millennia so if you have a traditional butcher near you, buy from them. If they don’t have something in stock, they will be able to request it for you and advise how to prepare and cook it. During the season, look for window displays with birds hanging with their feathers still on, which means the butcher does at least some plucking on-site.

Generally, younger birds are best, particularly grouse, which are at their finest at the start of the season. I prefer small birds (especially teal, snipe and woodcock), hung not too long. Look for bright flesh, clean skin, neat butchery and an appetising smell (except for hare, where the pungency is part of the attraction).

Where to buy game
If you don’t have a great butcher near you, try The Blackface Meat Company which supplies some of the UK’s top restaurants and has a good range of game (and excellent quality meat). They will also deliver nationwide and delivery is free (except to Scotland’s Highlands and Islands). Farmison is also a great source and will deliver game, along with rare-breed meat, fully prepped and ready to cook. Fresh game freezes well, but do always check that it’s fresh, not previously frozen.

What goes with game
Pair game with bittersweet foods – apples, pears, dried stone fruit, figs, sweet red cabbage, pickled cabbage, chestnuts, chocolate and sweet spices such as cinnamon, nutmeg and cloves.
The game pie will keep, covered, in the fridge for up to 3 days.

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Traditional hot water crust game pie

Ingredients

Method

Nutrition

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