Winter Market Pie
Serves 4 – 6
Prep: 30 minutes
Cook: 1 ˝ hours plus chilling
You will need:
- a knob of butter for frying
- 500g game casserole mix or cubed shin of beef
- 8 shallots, peeled and halved
- 4 clove garlic, peeled and left whole
- 100g smoked bacon lardons (cubed)
- 100ml white wine
- 150ml good chicken or beef stock
- 2 bay leaves and a large sprig of thyme
- 2 tbsp redcurrant or quince jelly
- salt and ground black pepper
- 500g puff or shortcrust pastry made with butter
- beaten egg to glaze
2. Preheat the oven to 200C/fan oven 180C/gas mark 6. Roll out two thirds of the pastry on a lightly floured work surface and use to line a shallow roasting tin. Spoon in the game mix, spread level and brush the pastry edges with water. Roll out the remaining pastry and use to cover the pie. Trim and pinch to create a fluted edge. Chill for 15 minutes.
3. Brush the pie with beaten egg. Cook in the oven for 30 – 40 minutes, covering if they get too brown until the pastry is crisp and golden. Serve hot or cold with good mash and braised cabbage.
Author, food writer and editor
Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.