Hot water crust game pie Archive

Name: Hot water crust game pie Archive
Ingredients: 200g/7oz plain flour; 40g/1Â½oz strong white flour; 50g/1Â¾oz butter; 1 tsp salt; 60g/2Â¼oz lard; 1 free-range egg, beaten, for egg wash; 1kg/2lb 4oz game meat (such as breast of pheasant, pigeon, duck or lean venison), diced; 500g/1lb 2oz sausage meat; 200g/7oz chicken livers, finely chopped; 2 handfuls white breadcrumbs; 1 free-range egg, beaten; 3 tbsp chopped fresh parsley; few sprigs fresh thyme, leaves picked; 2 garlic cloves, chopped; splash brandy; splash red wine; 8 banana shallots, sliced into rings; 75g/2Â½oz dark brown sugar; 2 sprigs fresh thyme, leaves picked; 200ml/7fl oz balsamic vinegar

beebrecipes.co.uk

Try this game terrine filling wrapped in delicious hot water crust pastry for winter buffets or a Boxing Day spread. Equipment and prepration: you will need a 23x10cm/9x4in terrine mould.

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Ingredients

200g/7oz plain flour
40g/1Â½oz strong white flour
50g/1Â¾oz butter
1 tsp salt
60g/2Â¼oz lard
1 free-range egg, beaten, for egg wash
1kg/2lb 4oz game meat (such as breast of pheasant, pigeon, duck or lean venison), diced
500g/1lb 2oz sausage meat
200g/7oz chicken livers, finely chopped
2 handfuls white breadcrumbs
1 free-range egg, beaten
3 tbsp chopped fresh parsley
few sprigs fresh thyme, leaves picked
2 garlic cloves, chopped
splash brandy
splash red wine
8 banana shallots, sliced into rings
75g/2Â½oz dark brown sugar
2 sprigs fresh thyme, leaves picked
200ml/7fl oz balsamic vinegar