British Hand-Raised Game Pie
User Reviews
5
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Prep Time
1 hr
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Cook Time
2 hrs
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Total Time
3 hrs
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Servings
8 servings
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Calories
964 kcal
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Course
Main Course, Appetizer, Snacks, Lunch
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Cuisine
British
British Hand-Raised Game Pie
Description
The British Hand-Raised Game Pie recipe features a filling of diced or ground game meats such as grouse, pheasant, venison, and duck combined with pork shoulder and optional bacon for added richness. Sautéed onions and mushrooms cooked in bacon fat add depth of flavor and texture. Juniper berries, lovage or parsley, thyme, black pepper, and salt round out the seasoning, complementing the robust game meats.
The pastry dough is made from flour, salt, and lard or butter mixed with heated water or milk to form a soft dough that can be shaped by hand. Cutting the dough into portions allows forming multiple individual pies, with care taken when using a pie dolly for shaping. The assembled pie is then baked, encasing the flavorful filling and allowing gelatine-rich stock added to the filling blend to set and provide moisture and gelation.
This pie serves as a hearty meal suitable for cold seasons or special occasions that showcase game meats. It pairs well with traditional British sides like root vegetables or crisp salads. The pastry holds the filling securely, making it both portable and comfortable to serve on its own.
Practical notes include preparing a gelatin-rich stock by dissolving supermarket gelatin in the stock to help the filling set as it cools. When shaping using a pie dolly, the dough can be wrapped and chilled to hold form before filling. The dough must be soft but manageable to enclose and seal the pie properly for baking.
Ingredients
FILLING
- 1 pound meat grouse breasts, pheasant, venison, duck, whatever
- 1 pound pork shoulder
- 8 lices Bacon (optional)
- 1/2 pound mushroom chopped, fresh
- 1 onion chopped, large, yellow
- 1 tablespoon juniper berries optional, ground
- 1 tablespoon lovage chopped, or parsley
- 2 teaspoons thyme dried
- 1 tablespoon black pepper freshly ground
- 1 pinch salt
DOUGH
- 1 1/2 cups water or milk
- 12 ounces lard or butter
- 2 pounds all-purpose flour
- 2 teaspoons salt
TO FINISH
- 2 egg
- 2 tablespons milk
- 2 cups stock see above, gelatin-rich
Instructions
FILLING
- Fry the bacon in a large pan to render the fat. Remove the bacon when it's crispy. Eat a piece and chop up the rest. Use the fat to cook the onions and mushrooms. Cook over medium-high heat until nicely browned, about 10 minutes. Let this cool.
- Chop or grind the game meat and pork shoulder. I prefer to grind the pork and dice the game meat, especially if I am using the breasts of upland birds or waterfowl. Mix this with the cooled onions, bacon and mushrooms, along with the herbs, spices and a healthy pinch of salt, about a teaspoon or so.
DOUGH
- Mix the flour and salt in a large bowl. Heat the lard and milk or water in a pot to the steaming point. Maybe 130°F tops, so not overly hot. Make a well in the center of the flour and pour the hot liquids in. Mix into a shaggy dough, then knead until it comes together. You want a soft dough, so you might need to add a little more water. If so, do so 1 tablespoon at a time.
- Cut the dough into 4 equal pieces. Now cut each piece into a 1/3 portion and a 2/3 portion. This is your pie and lid. Keep these pieces covered so they don't dry out when you are making each pie.
MAKING THE PIES
- Preheat your oven to 350°F. Roll out the large piece for a pie until it is about 1/4 inch thick. Set it in the pie tin and press it all around to conform to the edges. You want a little to drape over the edges of the tin.
- Fill the pie with filling, making a little mound at the top. Roll out the small piece of dough for the top, and set that on the filling. Crimp the edges to seal, and remove any excess dough.
- Cut a hole in the top of the pie. Use the excess dough to make a little ring to line that hole. Now repeat this whole process with the remaining dough and filling.
- When all your pies are made, beat the eggs with the water or milk to make an egg wash. Paint the tops of the pies with this. Set the tins on a baking sheet and bake for 1 hour.
- Check on the pies, which should be looking good. If the tops are getting too brown, cover them loosely with foil. Bake 1 more hour, or until the center of the pie reads 165°F on a thermometer. Remove the baking sheet from the oven and let the pies start to cool.
- While that's happening, heat up your gelatin-rich stock. Use a funnel if you have one to fill the pies with this stock, little by little. It will fill any air pockets or gaps in the pie, and this makes the pies keep longer. When you're done, let the pies cool to room temperature before chilling overnight in the fridge. Eat cold or at room temperature.
Notes
- Prepare gelatin-rich stock by dissolving 1 tablespoon of gelatin per 2 cups of stock to help the pie filling set firmly.
- If using a pie dolly, cut dough into 6 pieces for smaller pies, grease the dolly, and chill wrapped dough in the freezer before filling.
- The dough should be soft enough to knead easily; adjust water one tablespoon at a time if needed.
- Ensure filling ingredients are cooled before mixing to maintain pastry texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 964 kcal
% Daily Value*
| Calories | 964kcal | 48% |
| Carbohydrates | 90g | 30% |
| Protein | 37g | 74% |
| Fat | 50g | 77% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 218mg | 73% |
| Sodium | 1076mg | 45% |
| Potassium | 614mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1191IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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