FOOD STORIES
RECIPES FROM
Photographer Andrew Montgomery and Leiths-trained cook Cherie Denham bring you a selection of warming recipes from their latest book. This month: aNew Year’s Day picnic
VENISON AND PHEASANT PIES
I developed this recipe after Andy, my husband, went to Ireland for the rugby and sampled apie in an old country pub. He loved it so much, he asked me to recreate it. On sampling my version, he said it brought him right back to the inn, complete with apint of frothy Guinness. Ilove to serve these at aNew Year’s Day picnic.
Makes 6
30G BUTTER
1 TBSP OLIVE OIL
1 ONION, FINELY CHOPPED
2 STICKS OF CELERY, DESTRUNG AND CHOPPED
6 SPRIGS OF THYME, LEAVES ONLY
1 CLOVE OF GARLIC, CRUSHED
85G STREAKY BACON, DERINDED
310G VENISON HAUNCH, DICED INTO
1CM CUBES
225G PHEASANT BREAST
(1 BIRD), DICED INTO
1CM CUBES
½ TSP ALLSPICE BERRIES, GROUND
¼ TSP FENNEL SEEDS, GROUND
½ TSP SEA SALT FLAKES
1 EGG, SEPARATED
3 SHEETS OF GELATINE
150ML GAME OR CHICKEN STOCK
590G PLAIN FLOUR
PINCH OF SALT
110G LARD
70G BUTTER
1 Lightly butter six metal rings, 8cm wide x 4.5cm tall. Line a baking sheet with parchment paper.
2 For the filling, soften the onion and celery in the butter and oil – it will take 10-15 minutes. Add the thyme and garlic and cook through for a minute, then leave to cool.
3 Pulse the bacon in afood processor until roughly chopped. Place in a bowl with the venison, pheasant, onion, celery, thyme, garlic, allspice, fennel and salt and pepper.
4 Preheat the oven to 180°C (160°C fan oven) gas mark 4.
5 For the pastry, sift the flour and salt into a bowl. Put the lard, butter and 290ml water into apan and bring to the boil gently so the fats melt and the water boils at the same time.
6 Pour the hot liquid around the edge of the bowl and work into a soft dough, then knead gently with your hands.
7 Divide the pastry into six pieces. Cut a little off each for lids. Roll the larger pieces into 16cm circles to line the rings. Bring the pastry up to just above the top; re-shape it if it tears. Roll out the remaining pastry for the lids and, using a pastry cutter, stamp out six 7.5cm circles.
8 Divide the game mix between the cases and brush the egg white around the top edges. Using a 1cm piping nozzle, stamp out a little circle from the middle of each lid to allow steam to escape. Press the rounds on top of the game and seal the edge by crimping or pressing down with a fork. Brush with the yolk and bake for 45 minutes, until the pastry is golden brown.
9 Remove from the oven and leave to cool.
