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Title: Game Pie
Yield: 8

Ingredients

    625 g  plain flour; (11/4lbs)
      1 ts salt
    250 ml water; (8 fl oz)
    240 g  lard; (71/2 oz)
    175 g  minced pork; (6oz)
    175 g  minced veal; (6oz)
      1 tb freshly chopped parsley
      1    salt and freshly ground
           -black peppe; r
    454 g  mixed game pack; (1lb)
      1 md sized egg beaten
     15 g  gelatine; (1/2 oz)
    300 ml stock; (1/2 pint)

Instructions

1. Place flour and salt in a bowl.

2. Heat water and lard in a saucepan, bring to the boil, remove from
heat, add flour and beat well. Knead and leave covered in a warm place
for 15 minutes.

3. Mix the pork, veal, parsley and seasoning together and add a 1/3 to
the game.

4. Reserving a 1/4 of the pastry, press the remainder into the base and
sides of a 1.8 litre (3 pint) mould/tin. Spread 1/2 remaining mince
mixture on base , fill with game mixture and top with remaining mince.

5. Roll out remaining pastry, brush edge of pie with egg, place lid on
top and press together to seal. Make a hole in the top and decorate with
any remaining pastry. Brush with egg to glaze.

6. Place in a preheated oven 200oC/400°F/Gas Mark 6 for 1/2 hour, cover
with aluminium foil and cook at 160oC/325°F/Gas Mark 3 for a further 1 1/2
hours. Cool before removing from the mould/tin.

7. When cold, dissolve gelatine in the stock, leave until nearly set,
then pour though the hole in the pie.

Converted by MC_Buster.

NOTES : This traditional game pie makes a heatry supper, ideal served with
roast potatoes and seasonal vegetables.

Converted by MM_Buster v2.0l.

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