Raised Game Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the hot water crust pastry:</li><li class="ingredients-single-item">450g plain flour</li><li class="ingredients-single-item">100g strong bread flour</li><li class="ingredients-single-item">75g unsalted butter, cubed</li><li class="ingredients-single-item">200g lard (or vegetable shortening)</li><li class="ingredients-single-item">200ml water</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 egg, beaten (for glazing)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g venison, diced into 1cm cubes</li><li class="ingredients-single-item">300g pheasant meat, diced (or chicken thigh)</li><li class="ingredients-single-item">300g wild boar or pork belly, minced</li><li class="ingredients-single-item">150g smoked bacon, diced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp fresh sage, chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp juniper berries, crushed</li><li class="ingredients-single-item">2 tsp ground allspice</li><li class="ingredients-single-item">1 tsp ground white pepper</li><li class="ingredients-single-item">1 tsp ground nutmeg</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">50g dried cranberries</li><li class="ingredients-single-item">50g pistachios, roughly chopped</li><li class="ingredients-single-item">3 bay leaves</li><li class="ingredients-single-item">For the jelly:</li><li class="ingredients-single-item">6 leaves gelatine</li><li class="ingredients-single-item">500ml good quality game or chicken stock</li><li class="ingredients-single-item">100ml port or madeira</li><li class="ingredients-single-item">1 tbsp redcurrant jelly</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">18cm springform cake tin</li><li class="equipment-single-item">Small funnel</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Aluminium foil</li><li class="equipment-single-item">Digital meat thermometer</li><li class="equipment-single-item">Heavy-duty baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your game meat the day before baking. Mix all the filling ingredients except the bay leaves in a large bowl, combining thoroughly with your hands to ensure even distribution of the spices and seasonings. Cover and refrigerate overnight to allow the flavors to develop and meld together - this marination is crucial for developing the complex flavors that make a game pie special.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When ready to make the pie, preheat your oven to 180°C (160°C fan). Grease your springform tin thoroughly and line the base with baking parchment. For the hot water crust pastry, mix the flours and salt in a large bowl. In a saucepan, heat the water, butter and lard until just boiling - this melting process creates a malleable dough that can be molded while warm but sets firm when cool.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the hot fat mixture into the flour and stir quickly with a wooden spoon until combined. Once cool enough to handle (but still warm), knead the dough briefly until smooth - don't overwork it or the pastry will toughen. Set aside about one-third of the dough for the lid, keeping it warm by wrapping in a tea towel.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Working quickly while the dough is still warm and pliable, roll out the larger piece of dough into a circle about 5mm thick and large enough to line your tin with overhang. Carefully lift the pastry and ease it into the tin, pressing it firmly against the sides without stretching. The sides should extend about 2cm above the rim of the tin - this pastry will stay upright thanks to the setting properties of the hot water method.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pack your meat filling firmly into the pastry case, pressing down to eliminate air pockets which could cause collapse during baking. Tuck the bay leaves into different areas of the filling for flavor. The filling should come up to just below the top edge of the pastry, forming a slight dome in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the remaining dough for the lid. Brush the rim of the pastry case with beaten egg, then place the lid on top. Press the edges firmly together to seal, then trim any excess pastry. Crimp the edges decoratively with your fingers or a fork to ensure a tight seal - this is both functional and decorative, preventing filling from escaping during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Make a 1cm hole in the center of the lid to allow steam to escape and prevent pastry from cracking. This hole will also be used later to pour in the jelly. Create additional decorative elements from any remaining pastry (leaves, berries, etc.) and attach with beaten egg. Brush the entire pie with beaten egg wash for a golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pie on a heavy baking sheet and bake for 30 minutes at 180°C. Then reduce the temperature to 160°C and bake for another 1 hour and 30 minutes. If the pastry browns too quickly, cover loosely with foil. Check the internal temperature with a meat thermometer - it should reach 75°C for food safety.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and allow to cool completely in the tin. Meanwhile, prepare the jelly by soaking the gelatine leaves in cold water until soft. Heat the stock, port and redcurrant jelly until just below boiling point, then squeeze excess water from the gelatine and stir into the hot liquid until completely dissolved.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once both the pie and jelly mixture have cooled (but before the jelly sets), use a small funnel to carefully pour the jelly through the hole in the pie lid. Add a little at a time, allowing it to seep down into the gaps around the meat. This may take some time - be patient as the jelly provides moisture and binds the filling together.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the pie overnight to allow the jelly to set completely. The next day, carefully remove the pie from the springform tin. Your raised game pie is best served at room temperature with a selection of pickles and chutneys. The pie will keep refrigerated for up to 5 days, with flavors improving over time.</li></ol>