insideKENT Magazine Issue 93 - December 2019 | Page 101

Andrew McLeish's Raised Game Pie
Recipe by Andrew McLeish, chef patron at Chapter One
www.chapteronerestaurant.co.uk
You will require a large oval raised game pie mould or a deep
20cm round spring clip tin.
Ingredients
For the hot water crust pastry:
• 450g plain flour
• 100g strong white bread flour
• 75g unsalted butter
• 200ml water
• 1/2 teaspoon salt
• 100g Lard
The game meat filling:
• 600g minced venison
• 300g minced pork belly
• 200g diced unsmoked bacon
• 2 pheasant breasts cut into approx 6 pieces per breast
• 2 Mallard duck breasts cut into approx 6 pieces per breast
• 2 crushed garlic cloves
• 2 banana shallots diced finely
• 2 tbsp chopped thyme
• 2 tbsp brandy
• 1/2 teaspoon ground mace
Mix all of the above raw ingredients together and season with
salt and pepper. Place in a bowl until needed.
• 1 egg yolk with a pinch of salt and sugar for glazing
Method
1. Sieve the two flours and salt together. Add
the butter and rub the flour between fingers
until the butter is incorporated into the flour.
2. Boil the water and the lard together, then
pour over the flour and mix until a pastry
dough is formed (this will take 1-2 minutes).
3. Remove the dough from the bowl and gently
work the pastry on a surface between both
hands for a further minute until a smooth warm
dough is achieved.
4. Roll the pastry out to the the thickness of
about 1/2 cm and line the pie mould keeping
1/3 of the pastry for the lid. It is not important
to grease the mould as the pastry has plenty of
fat within it.
5. Once the mould is lined with pastry add the
meat mixture, gently packing it into the mould.
The centre of the mix should be slightly raised
to the edge of the pie mould creating a dome
of meat.
7. With the pastry trimmings roll them out
again to a 1/4 cm thickness and cut the pastry
into long strips to create the lattice effect on
top of the pie.
8 . Egg wash the entire top of the pie and
place a deep 2cm diameter hole in the centre
of the pie.
9. Place the pie in a preheated oven at 200c
for 35 minutes. Then reduce the temperature
to 180c and cook for a further 45 minutes.
10. Remove from the oven and allow to cool
for 5 minutes before attempting to remove the
pie mould.
This pie is great served warm but it is even
better served cold with Piccalilli and crusty
bread. If you prefer, substitute the minced
venison for minced pork and leave out the
diced mallard and pheasant to create a more
traditional pork pie.
6. Brush the edge of the pastry with a little
water and place the pastry lid on top, ensuring
there are no gaps or holes. Cut around the top
of the mould to neaten the edge of the pie.
Crimp the pastry between finger and thumb
around the edge of the pie.
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