Ingredients List
- 1.5kg pack of Jus-Rol Frozen All Butter Puff Pastry, thawed
- 600g Shallots, peeled
- 180g Pancetta
- 225g Butter
- 8tbsp Oil
- 1.75kg Mixed game meat, diced
- 75g Flour
- 500ml Red wine
- Approx. 500ml Beef or game stock
- 8tbsp Cranberry sauce
- Salt and black pepper
- Fresh parsley, chopped
- Beaten egg
Game Pie
Recipe for 12 Individual Pies
Preheat oven to 220°C/425°F/Gas Mark 7
Make the filling by heating half the oil and half the butter together in a large pan, sauté the shallots and pancetta until tender, remove with a slotted spoon and keep to one side. Add the remaining oil and butter and quickly brown the game. Stir in the flour and wine together and mix well. Return the shallots and pancetta to the pan together with sufficient stock to just cover.
Bring to the boil then reduce heat and allow to simmer for approx. 1 hour until the meat tender, stir in the cranberry sauce, season to taste and then allow to cool completely.
Stir the chopped parsley into the filling and divide between 12 individual oval pie dishes or ovenproof soup bowls. Roll out pastry large enough to cut out 12 lids each a good 1cm/½" larger than the diameter of the top of the dishes.
Brush rims with beaten egg and then cover dishes with pastry lids, pressing well all around edges to seal.
Make a small hole in centre of each, place dishes on a baking sheet, bake for 25 - 30 minutes until pastry is risen and golden brown.
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