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For the hot water crust pastry 100g lard, plus extra for greasing 450g plain flour 100g strong white bread flour 75g cold unsalted butter, cut into roughly 1cm dice 200ml water ½ tsp salt 1 egg yolk, beaten, to glaze For the filling 2 eschalions (banana shallots), finely chopped 2 garlic cloves, crushed 700g mixed, boned, diced game meat, such as venison, rabbit, pheasant, pigeon and/or boar 200g minced pork belly 200g back bacon, rind removed, diced 2 tbsp Madeira ½ tsp ground mace ½ tsp ground allspice 2 tbsp chopped parsley 2 tbsp chopped thyme Salt and white pepper Equipment 20cm springform cake tin, about 7cm deep
A game pie makes a spectacular centrepiece and this handsome example is amazingly straightforward – especially if you buy mixed game meat ready-prepared from a good butcher. Don’t be daunted by the idea of using hot water crust pastry either – the pie is moulded in a tin, which makes it very easy to put together. Heat your oven to 200°C/gas 6. Grease a 20cm springform cake tin, about 7cm deep, with lard. First make the filling. Put the shallots and garlic into a large bowl. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper. Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry. To make the pastry, combine the flours in a bowl, add the butter and rub in with your fingertips. Heat the water, salt and lard in a pan until just boiling. Pour the mixture onto the flour and mix together with a wooden spoon. Once cool enough to handle, tip onto a lightly floured surface and knead to a smooth dough. Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side. Spoon the filling into the pastry-lined tin. Press it down and level the surface. Brush the edge of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Press the edges together to seal and trim off the excess pastry neatly. Crimp the edges decoratively. Make a couple of slits in the top of the pie to allow steam to escape and brush the pastry with egg yolk. Stand the tin on a baking tray and bake the pie for 30 minutes. Then turn the oven down to 160°C/gas 3 and bake for a further 1¾ hours. Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature. Step photographs overleaf
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Raised game pie
Lifting the rolled two-thirds portion of pastry into the cake tin to line the base and sides.
Pressing the pastry into the sides of the tin, making sure there are no cracks or holes.
Spooning the ďŹ lling into the pastry-lined tin.
Positioning the pie lid over the ďŹ lling.
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Pressing the edges of the pastry together to seal the pie.
Trimming away the excess pastry from the edge of the tin.
Crimping the edges decoratively using the thumb and foreďŹ nger.
Cutting slits in the top of the pie to allow steam to escape.
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To Josh – my special boy Acknowledgments Thank you to everybody involved in this book at Bloomsbury, in particular my editor Natalie Hunt, for her unstinting dedication to the project; Nikki Duffy and Janet Illsley, for their excellent work on the text; Jude Drake, Ellen Williams, Amanda Shipp, Roísín Nield, Nikki Morgan, Marina Asenjo and Xa Shaw Stewart for their support and creativity. This book would not have been possible without the talents and patience of the wonderful Claire Bassano and the creative vision of photographer Peter Cassidy, and designers Peter Dawson and Louise Evans. Thank you to the production team behind the series at Spun Gold Television, Nick Bullen, Chris Kelly and Dunk Barnes, and to Gerard Melling and Damian Kavanagh at the BBC for making it happen. Finally thanks to my agents Geraldine Woods and Anna Bruce who championed this from the outset… and have always had a soft spot for pies and puds!
First published in Great Britain 2013 Text © Paul Hollywood 2013 Photography © Peter Cassidy 2013 By arrangement with the BBC. The BBC is a trademark of the British Broadcasting Corporation and is used under licence. BBC logo © BBC 1996. The moral right of the author has been asserted. Bloomsbury Publishing Plc, 50 Bedford Square, London WC1B 3DP Bloomsbury Publishing, London, New Delhi, New York and Sydney www.bloomsbury.com A CIP catalogue record for this book is available from the British Library. ISBN 978 1 4088 4643 8 10 9 8 7 6 5 4 3 2 1 Project editor: Janet Illsley Designers: Peter Dawson, Louise Evans www.gradedesign.com Photographer: Peter Cassidy Food editor: Nikki Duffy Recipe development consultant: Claire Bassano Food stylists: Claire Bassano and Nikki Morgan Props stylist: Roísín Nield Indexer: Hilary Bird Printed and bound by Mohn Media, Germany
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