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Raised Game Pie Recipe

Raised Game Pie Recipe

Master this traditional British #homemade Raised Game Pie with our #foolproof recipe. Learn #howtomake perfect hot water crust pastry that stands tall while encasing a succulent mixture of #game meats. The #best combination of rustic charm and elegant presentation for special occasions.
Difficulty:
Intermediate
Prep Time:
60 mins
Cook Time:
2 hours 30 mins
Serves:
1 pie (10-12 slices)
An impressive raised game pie stands majestically on a distressed wooden board, its tall cylindrical crust baked to a deep amber color. Shot in natural daylight streaming through a window, the cross-section view reveals distinct layers of different game meats interspersed with vibrant green pistachios and cranberry jewels. A vintage silver serving knife rests beside the pie, while scattered bay leaves, juniper berries, and cracked black pepper create a rustic hunting lodge atmosphere. The textured, decorative pastry lid shows careful craftsmanship with leaf patterns, while the sturdy sides demonstrate the perfect structural integrity of traditional hot water crust pastry.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Raised Game Pie?

Traditional Raised Game Pie uses venison, pheasant, wild boar or pork, and bacon, encased in hot water crust pastry made with flour, lard, and butter. Seasonings include juniper berries, allspice, nutmeg, fresh herbs, with cranberries and pistachios for texture.

How to cook Raised Game Pie at home?

Learn how to cook Raised Game Pie by marinating game meats overnight with spices, making hot water crust pastry while still warm, assembling in a springform tin, baking for approximately 2 hours until golden, then pouring in flavoured gelatine through a hole in the top. Allow to set overnight before serving.

Why is hot water crust pastry essential for traditional British meat pies?

Hot water crust pastry is crucial because it's workable while warm but sets firm when cool, providing the structural strength needed to create free-standing pies without collapsing. The high fat content creates a crisp, golden exterior that seals in juices and can hold dense fillings.

Can modern alternatives replace traditional game meats in a country pie?

Yes, you can substitute chicken thighs for pheasant, beef for venison, and pork shoulder for wild boar. The key is maintaining a variety of textures and fat content. For authentic flavour, keep the traditional spices like juniper berries and allspice.

What's the purpose of adding jelly to a traditional British raised pie?

The jelly serves multiple purposes: it fills air gaps between the meat and pastry, prevents the filling from drying out, preserves the meat (historically important), adds moisture when eating, and binds the ingredients together for clean slicing when served cold.

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The #best combination of rustic charm and elegant presentation for special occasions.", "prepTime": "PT1H", "cookTime": "PT2H30M", "totalTime": "PT3H30M", "keywords": "raised game pie, hot water crust pastry, traditional British pie, Christmas centerpiece, game meat recipe", "recipeYield": "10-12 slices", "recipeCategory": "Main Course", "recipeCuisine": "British", "nutrition": { "@type": "NutritionInformation", "calories": "485 calories", "carbohydrateContent": "24 g", "proteinContent": "32 g", "fatContent": "28 g", "saturatedFatContent": "12 g", "cholesterolContent": "120 mg", "sodiumContent": "850 mg", "sugarContent": "2 g", "servingSize": "1 slice" }, "recipeIngredient": [ "450g plain flour", "100g strong bread flour", "75g unsalted butter, cubed", "200g lard (or vegetable shortening)", "200ml water", "1 tsp salt", "1 egg, beaten (for glazing)", "400g venison, diced into 1cm cubes", "300g pheasant meat, diced (or chicken thigh)", "300g wild boar or pork belly, minced", "150g smoked bacon, diced", "2 tbsp fresh thyme leaves", "2 tbsp fresh sage, chopped", "3 garlic cloves, minced", "1 tbsp juniper berries, crushed", "2 tsp ground allspice", "1 tsp ground white pepper", "1 tsp ground nutmeg", "2 tsp salt", "50g dried cranberries", "50g pistachios, roughly chopped", "3 bay leaves", "6 leaves gelatine", "500ml good quality game or chicken stock", "100ml port or madeira", "1 tbsp redcurrant jelly" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare filling", "text": "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." }, { "@type": "HowToStep", "name": "Preheat and prepare", "text": "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." }, { "@type": "HowToStep", "name": "Make pastry", "text": "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." }, { "@type": "HowToStep", "name": "Line the tin", "text": "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." }, { "@type": "HowToStep", "name": "Fill the pie", "text": "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." }, { "@type": "HowToStep", "name": "Add the lid", "text": "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." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Prepare jelly", "text": "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." }, { "@type": "HowToStep", "name": "Add jelly", "text": "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." }, { "@type": "HowToStep", "name": "Set and serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Victoria Hargreaves", "datePublished": "2024-04-12", "reviewBody": "Stunning showstopper at dinner party! My guests were absolutely impressed by both the appearance and flavor. The hot water crust pastry held its shape perfectly, and the game meats were beautifully balanced with the spices.", "name": "Impressive Centerpiece", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aleksander Nowicki", "datePublished": "2024-04-15", "reviewBody": "Worth every minute of effort! I was intimidated by the recipe at first, but the step-by-step instructions made it manageable. The flavors developed beautifully over a few days, making fantastic leftovers.", "name": "Rewarding Challenge", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-03-28", "reviewBody": "Hot water crust pastry was easier than expected! This was my first attempt at this traditional technique, and I was pleasantly surprised by how forgiving it was. The pie held its structure perfectly and the game filling was absolutely delicious.", "name": "Exceeded Expectations", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dubois", "datePublished": "2024-04-05", "reviewBody": "This transported me straight to the British countryside! As someone who loves British cuisine, this pie perfectly captures the hearty, rich game flavors I remember from visits to traditional country pubs. The jelly step is essential - don't skip it!", "name": "Authentic British Classic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-04-17", "reviewBody": "Made smaller versions as gifts for Christmas and they were a huge hit! I divided the recipe into four mini pies using smaller springform tins and adjusted the cooking time. Perfect with a good chutney and some crusty bread.", "name": "Great for Gifting", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/raised-game-pie-recipe" }
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