Game Pie

From this link

Ingredients

For the shortcrust pastry base
450g/16oz plain flour
2 tsp baking powder
60g/2½oz unsalted butter, plus extra for greasing the pie tin
60g/2½oz lard
1 free-range egg yolk
½ tsp salt
120ml/4½fl oz water
For the pie filling
4 tbsp vegetable oil
1.5kg/3lb 5oz mixed game meat (venison, pheasant, rabbit, squirrell), chopped
500g/17½oz venison steak, chopped
125g/4½oz streaky bacon, cut into lardons
2 large onions, sliced
1 stick celery, sliced
250g/9oz chestnut mushrooms
50g/2oz plain flour
2 bay leaves
2 tbsp redcurrant jelly
500ml/17½fl oz beef stock
500ml/17½fl oz red wine
2 tsp chopped fresh thyme
sea salt flakes and freshly ground black pepper
For the pastry lid
1 packet ready-rolled puff pastry
1 free-range egg, beaten

Method

1. For the shortcrust pastry base, mix the flour, baking powder and salt together in a food processor. Add the butter and the egg yolk and pulse until the mixture resembles breadcrumbs. Gradually, with the motor running, add the water until the mixture comes together to form a dough (you may not need all of the water).
2. Roll the pastry dough into a ball and wrap in cling film. Chill in the fridge for one hour.
3. Meanwhile, for the pie filling, heat the vegetable oil in a large pan and brown the game and venison meat in small batches (be careful not to crowd the pan). Transfer the meat to a dish and set aside, repeating the process as necessary.
4. In the same pan used to cook the meat, add the bacon and the onions. Cook for 3-4 minutes, or until the onions are translucent. Add the celery and the mushrooms and cook for a further 3-4 minutes, or until tender.
5. Stir in the flour and cook for 1-2 minutes, mixing well to prevent any lumps from forming. Add the bay leaves, redcurrant jelly, stock, red wine and thyme. Season well with salt and freshly ground black pepper.
6. Bring the mixture to a simmer and cook, uncovered, for two hours, or until the meat is tender. Set aside to cool.
7. Meanwhile, preheat the oven to 180C/360F/Gas 4. Grease a 20cm/8in deep pie tin with unsalted butter.
8. Roll out the shortcrust pastry so that it is big enough to line the tin. Using a rolling pin, lift the pastry and place over the pie tin. Press the pastry down on the base and around the sides to line.
9. Line the pastry with baking parchment, then fill with baking beans. Bake in the oven for 20 minutes, or until the pastry is golden around the edges. Remove from the oven and set aside to cool. Remove the beans and discard the baking parchment.
10. Fill the pastry case with the cooled cooked game meat mixture.
11. For the pastry lid, roll out the sheet of puff pastry until it is large enough to fit over the pie dish. Paint around the edge of the pastry case with some of the beaten egg and place the sheet of puff pastry on top.
12. Crimp the pastry around the edges and trim off any excess. Prick the pastry several times with a fork to create holes for steam to escape. Decorate the top with the excess pieces of pastry (you can cut out leaves or other shapes).
13. Brush the pastry lid all over with the remaining beaten egg, then bake the pie in the oven for 30 minutes, or until the pastry is golden-brown and risen.
14. Set aside the pie to cool completely, then serve in thick slices, preferably with pickles.

Cottage pie with cheesy mash

From this link

Ingredients

1 tbsp sunflower oil
1 large onion, peeled, chopped
2 celery sticks, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
500g/17½oz lean beef mince
150ml/5fl oz red wine
2 tbsp plain flour
500ml/17½fl oz beef stock
300ml/10½fl oz cold water
2 tbsp tomato purée
½ tsp mixed dried herbs
1 dried bay leaf
splash Worcestershire sauce
salt and freshly ground black pepper
For the topping
800g/1lb 12oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even-sized pieces
40g/1½oz butter, cubed
3 tbsp milk
100g/3½oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green beans or shredded Savoy cabbage, cooked

Method

1. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes.
2. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.
3. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.
4. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside.
5. Preheat the oven to 200C/400F/Gas 6.
6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.
7. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper.
8. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork.
9. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage.

Pork and Apple Pie

From this link

Ingredients

* 500g lean pork shoulder, diced into 1cm cubes
* 375g minced belly of pork
* 85g smokedstreaky Bacon, finely sliced
* 2 blades mace
* 12 sage leaves, finely sliced
* 3 Bramley Apples
* 2 tbsp caster sugar
* 1 Egg, beaten

For the pastry ( or simply use the T-mix puff pastry recipe)

* 260g lard
* 1 tsp Salt
* 750g plain flour
* 1 Egg

Method
1. Starting with the pastry, pour 300ml water into a stainless steel saucepan, add the lard and salt and bring to a simmer over a medium heat. When the lard has completely melted, add the flour and mix it in thoroughly.

2. Turn the warm dough out onto a clean surface, make a well in the centre and break in the egg. Knead the egg into the dough by pulling in the sides of the pastry over the eggy surface, pushing down, turning and repeating. It will incorporate quite quickly so continue kneading until the dough is smooth, about 3 minutes.

3. Remove a quarter of the dough, pat it into a disc and set aside to cool. Form the remaining dough into a large disc, place that into the bottom of a 24cm spring form tin and slowly and carefully work the pastry up the sides of the pan with your finger tips, making sure there are no holes or gaps. Cover and chill for 2 hours.

4. Preheat the oven to 200°C/fan180°C/gas 6. Place the pork, bacon, mace and sage into a large bowl, season with a good pinches each of sea salt and freshly ground black pepper and mix together until it's well combined.

5. Place half the meat filling into the pastry shell but don't pack it in too tightly. Peel, core and cut the Bramley apples into 5mm slices. Put into a bowl, sprinkle over the sugar then layer half the apple on top of the meat. Repeat with the remaining meat and apple slices, leaving a small gap to slot the lid into.

6. Roll out the remaining pastry into a 25cm disc, drape it over the top of the filling, dampen the pastry edges and pinch together to seal well all around.

7. Make a hole in the centre of the pie, brush the top with some of the egg and put onto a baking tray. Bake for 30 minutes, then turn the oven down to 180°C/fan160°/gas 4 and cook for a further 45 minutes. If the pie begins to colour too much, cover it with foil.

8. Remove from the oven and leave for 5 minutes before removing the springform ring. Brush the sides of the pie with a little more beaten egg and return to the oven for 10 minutes more. Cool slightly before serving warm or cold, with a sharp chutney or piccalilli.

Venison Pie

Venison Pie Recipe

This is a recipe for a rich venison pie which combines the deep rich taste of venison with red wine and redcurrant jelly. Scottish game, such as Deer have often been managed in great estates in the Scottish Highlands. They were used as targets for the rich to shoot at, as much as the poor to try to steal!

Venison Pie

Ingredients:
2lb Venison Shoulder
2 oz flour
5fl oz red wine
5 fl oz red wine vinegar
10fl oz stock (venison)
2 sliced onions
1/2 tablespoon chopped parsley
1 tabelspoon redcurrant jelly
12 oz puff pastry
pinch of all spice
pinch of mace
seasoning (salt & pepper)

Method:

Tenderise your meat by mallet or rolling pin. In a bowl mix the mace, flour and all spice and season well.Remove any fat or gristle from the meat (there shouldn't be much if indeed any) then cube and dust with the prepared flour.

Place in a pan along with the wine, vinegar and just enough stock to cover the meat. Simmer this gently for approx 1 hour. Remove from heat and add the onions and parsley. Place back on heat, cover and simmer for another 30 minutes.

Pre heat the oven to 450F AFTER carrying out the second paragraph.

Remove from heat again and allow to cool. Skim off any fat (there shouldn't be that much). Place in a pie dish, add the jelly and the remaining stock. Roll out the pastry and cover the pie. Make a steam hole in the middle and bake for about 25 minutes until the pastry is golden brown.

Serve with a potato dish of your choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

Paul Granger's Chicken Pie

Recipe from here.

The chicken pie is nice, it's a recipe from Bill Granger originally, but now I just sort of do it without reading the recipe. Here goes:

Make some rough puff pastry with the thermomix. I usually just make enough for a pie top, but you can make an enclosed pie if you prefer.

Shake some chicken cut into chunks with flour spiced with cayenne, S&P
Fry quickly on both sides until just brown (raw in centre still) and remove
Fry some sliced leeks in the oil
Add white wine, deglaze
Add some chicken stock or water and 2 tsp dried tarragon
Add some frozen peas
Add about 1/2 cup cream or sour cream until you get the right thickness of sauce
Add the chicken back and cook for a couple of minutes
Put pastry on while filling is still hot, wash with beaten egg and cook for 45 mins at 190 C

Thoughts

I haven't given exact amounts because you can make it any size you want. Every time it turns out slightly differently, so don't get hung up on exact measures. Last night's effort was really good, the TMX made the best pastry I have ever cooked. Ever!

Unsalted butter is best for the pastry, Australian unsalted butter is no good, the wrong consistency or something. Lurpak, the Danish butter, seems the best bet. The rare times I have seen French unsalted butter in Cairns it is rancid when bought - yuk.

I use dried tarragon because the stuff they sell in supermarkets is fake. It's either Russian tarragon, which is easier to grow, but tasteless; or 'Mexican' tarragon with bright yellow flowers, which has an appallingly overwhelming aniseed taste. So dried seems best. Chicken and tarragon is a match made in heaven. The fakeness of tarragon is a pet hate of mine, so don't get me started...

Frozen peas are nicer then fresh peas, unless you grow them yourself and cook as soon as you have picked them. Otherwise they're mealy and horrible. I don't buy frozen veges as a rule, peas are the exception.

I don't think we make enough pies these days. They have a proud heritage, and they are so nice when done with good ingredients.

I have to confess I also made mashed potato to go with it, in the TMX, and I'm eyeing off the leftovers today.