Every new year I make a meat/game pie and a veggie/fish pie for the veggies. i’ve been doing this now for the past 6 years, they are always different! I’ve made this game pie before at new years and it has been requested again for the 1st Jan 2013! Its from a handwritten cookery book that my mum has at home. I’m making this ahead of New Year’s Day, but I will leave the pastry for New Year’s Day, just before it hits the oven, the preparation makes the final stages so much simpler! (Especially if you over did it the night before)
1kg 20g Pheasant
(The meat should equate to 1kg without the bones)
4tbsp vegetable oil
‘Jus’Rol’ Puff pastry, (Enough to cover the top of your dish!)
4level tbsp plain flour
3/4 pint Chicken stock
1 Bay leaf
1 egg beaten
Salt and pepper
This pie is straight forward and certainly seems to help with any hangovers on New Year’s Day!
I bought the Pheasant and Rabbit this year from the covered market at M Feller the veg was from the grocers.
Put all of your meat into a large bowl, and set aside.
Dice the carrots and celery into quarter pieces
Chop the onion roughly
Heat the oil and butter in a heavy based pan and add the vegetables, cook until lightly brown. Then lift this out of the pan and set aside in a bowl.
Stir the flour and seasoning through the game pie mix, then add a little at a time in the residual oil. Once all the meat is in the pan, replace the vegetables back into the pan. Add the stock, brandy, bay leaf and gravy browning to the pan. Bring to the boil, cover and simmer for 1 hour.
Leave this to cool overnight. On New Year’s Day roll out your pastry and cover the top of the pie, I have a blackbird for my pie, to raise the pastry and create the hole in the middle.
Cook the pie at 200C for 30mins. Then lower to 180C for a further 20mins, if necessary then cover with foil. This way you won’t burn the pastry.