- Serves: 12
- Cook Time: 2 hours 30 minutes
- Prep Time: 1 hour 30 minutes plus chilling overnight
- Effort: hard
For the pie filling
- 2 partridges
- 1 pheasant
- 500 g loins of rabbit
- 450 g venison shoulder
- 1 carrot, chopped
- 1 sticks celery
- sprigs thyme
- sprigs rosemary
- 2 onions, chopped
- 125 ml white wine
- 450 g pork sausage meat
- 1 cloves garlic, crushed
- 1 tbsp tarragon
- pinches mace
- 6 juniper berries, crushed
- piccalilli, or pickled onions, chopped
For the hot water crust pastry
- butter, for greasing
- 500 g plain flour, plus extra for dusting
- 2 tsp salt
- 110 g lard
- 280 ml water
- egg wash
Tips and Suggestions
This pie will keep for up to five days in the fridge, and makes an excellent addition to a cold buffet.
1. Preheat the oven to 200C/gas 6.
2. For the pie filling: take the meat off the partridges, pheasant and rabbit loins and reserve the bones for making the stock.
3. Place the bones in a large pot, followed by the carrot, celery, thyme, rosemary, and half of the onion. Pour in the white wine and add enough cold water to just cover the bones. Bring to boil and simmer for about 2 hours, skimming off any impurities that rise to the surface with a ladle.
4. While the stock is simmering, mix together the sausage meat, the rest of the onion, the crushed garlic, and tarragon in a bowl. Roughly chop the game meats and stir into the mixture, then season well with salt and pepper. Sprinkle over the mace and crushed juniper berries. Mix well and set aside.
5. For the hot water crust pastry: lightly grease a 20cm cake tin and put in the fridge for 15-20 minutes to firm up the butter.
6. In a saucepan, add the lard and water and bring to the boil, stirring constantly.
7. Sieve the flour in a large bowl and add the salt. Make a well in the middle of the flour and add the hot lard and water mixture, mixing together quickly with a wooden spoon to form a dough. Cover with cling film and leave to rest for 20 minutes.
8. Lightly flour your work surface and roll out two thirds of the dough, reserving the final third for the pie lid. Use the pastry to line the cake tin and spoon the meat mixture evenly into the pie.
9. Roll the remaining pastry dough into a piece large enough to cover the cake tin, and cut a circle the size of a £2 coin in the middle.
10. Using a pastry brush, lightly coat the edges of the pie with the egg wash and lay the dough lid over the pie. Crimp the edges, and brush a layer of egg wash over the top.
11. Place the pie on a baking tray and bake in the oven for 30 minutes, then lower the oven to 180C/gas 4 and bake for a further 1 hour and 30 minutes, until the top of the pie is golden-brown. Remove from the oven and allow to almost cool completely.
12. Take the stock off the heat and strain through a sieve. Return to the stove and reduce the stock to approximately half a pint. Allow the stock to cool slightly, then pour through the hole in the top of the pie and place in the fridge to set overnight.
13. When ready to serve, cut into slices and serve with piccalilli or pickled onions.
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