625 g Plain flour; (11/4lbs)
1 ts Salt
250 ml Water; (8 fl oz)
240 g Lard; (71/2 oz)
175 g Minced pork; (6oz)
175 g Minced veal; (6oz)
1 tb Freshly chopped parsley
Salt and freshly ground
-black pepper
454 g Mixed game pack; (1lb)
1 md Sized egg beaten
15 g Gelatine; (1/2 oz)
300 ml Stock; (1/2 pint)
1. Place flour and salt in a bowl.
2. Heat water and lard in a saucepan, bring to the boil, remove from heat,
add flour and beat well. Knead and leave covered in a warm place for 15
minutes.
3. Mix the pork, veal, parsley and seasoning together and add a 1/3 to the
game.
4. Reserving a 1/4 of the pastry, press the remainder into the base and
sides of a 1.8 litre (3 pint) mould/tin. Spread 1/2 remaining mince mixture
on base , fill with game mixture and top with remaining mince.
5. Roll out remaining pastry, brush edge of pie with egg, place lid on top
and press together to seal. Make a hole in the top and decorate with any
remaining pastry. Brush with egg to glaze.
6. Place in a preheated oven 200?C/400?F/Gas Mark 6 for 1/2 hour, cover
with aluminium foil and cook at 160?C/325?F/Gas Mark 3 for a further 1 1/2
hours. Cool before removing from the mould/tin.
7. When cold, dissolve gelatine in the stock, leave until nearly set, then
pour though the hole in the pie.
Yields
8 servings