Raised game pie with apple chutney Archive

Name: Raised game pie with apple chutney Archive
Ingredients: 1.5kg/3lb 5oz mixed, boned, diced game meat, such as rabbit, pheasant, partridge; 300g/10Â½oz pork belly, minced; 150g/5Â½oz dried apricots; 75g/2Â½oz hazelnuts, roughly chopped; 75g/2Â½oz unsalted pistachios; Â½ tsp ground nutmeg; 2 bunches fresh sage, leaves picked; 2 leaves gelatine; 200ml/7fl oz hot chicken stock; salt and freshly ground black pepper; 340g/12oz plain flour, plus extra for dusting; 75g/2Â½oz strong white bread flour; 55g/2oz cold unsalted butter, cut into roughly 1cm/Â½in dice; Â½ tsp salt; 75g/2Â½oz lard, plus extra for greasing; 1 egg yolk, beaten, to glaze; 150g/5Â½oz soft light brown sugar; 50g/1Â¾oz sultanas; 50g/1Â¾oz currants; 125ml/4fl oz malt vinegar; 2 eating apples, cored, roughly chopped; 3 tomatoes, roughly chopped; 1 shallot, finely chopped

beebrecipes.co.uk

Nuts, dried apricots and sage give this raised game pie a great depth of flavour with a hint of sweetness. Equipment and preparation: you will need a 25cm/10in spring-form cake tin, about 8cm/3in...

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Ingredients

1.5kg/3lb 5oz mixed, boned, diced game meat, such as rabbit, pheasant, partridge
300g/10Â½oz pork belly, minced
150g/5Â½oz dried apricots
75g/2Â½oz hazelnuts, roughly chopped
75g/2Â½oz unsalted pistachios
Â½ tsp ground nutmeg
2 bunches fresh sage, leaves picked
2 leaves gelatine
200ml/7fl oz hot chicken stock
salt and freshly ground black pepper
340g/12oz plain flour, plus extra for dusting
75g/2Â½oz strong white bread flour
55g/2oz cold unsalted butter, cut into roughly 1cm/Â½in dice
Â½ tsp salt
75g/2Â½oz lard, plus extra for greasing
1 egg yolk, beaten, to glaze
150g/5Â½oz soft light brown sugar
50g/1Â¾oz sultanas
50g/1Â¾oz currants
125ml/4fl oz malt vinegar
2 eating apples, cored, roughly chopped
3 tomatoes, roughly chopped
1 shallot, finely chopped