Recipe supplied by Pete Wortley
Pete is a man who loves his food and having travelled the world with the Royal Navy he has experienced many different cuisines but his favourite has always been great British grub. Pete has now settled back in Blighty and loves nothing better than showing off his culinary skills in the kitchen. Pete recently bought some game pie mix from us and agreed to share the results and the recipe with the rest of our customers. Enjoy.
Preparation time: 20 mins
Cooking time: 30 mins
Serves:4-6
Ingredients
• 1.2 kg shortcrust pastry.
• 2 tbsp olive oil.
• 2 large red onions, peeled & diced.
• 120 g field mushrooms, sliced.
• 120 g smoked back bacon, diced.
• 1 kg diced game pie mix.
• 1 clove garlic, peeled & crushed.
• Zest & juice of 1 orange.
• 70 ml port.
• 300 ml Chicken stock.
• 1 tbsp redcurrant jelly.
• 4 Bay leaves.
• 30 g Plain Flour.
• Salt & pepper to taste.
• 1 free-range egg, beaten.
• Round metal skillet, 33cm diameter.
Method
1. Preheat oven to 190°C/375°F/Gas Mark 5.
2. Heat a tablespoon of oil, brown the game in batches and keep on one side.
3. Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
4. Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port. Bring to the boil; add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
5. Flour the inside of the metal skillet – do not grease. Roll out pastry base & press into the skillet, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre. Glaze with beaten egg.
6. Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C.
7. Cut a generous wedge & serve with creamy mash, steamed Savoy cabbage & red onion gravy.