110g pheasant breast (approx. 1 breast), diced into 1cm cubes
½tsp allspice berries, ground
¼tsp fennel seeds, ground
½tsp sea salt
1 medium egg, separated
3 gelatine sheets
150ml game or chicken stock
For the hot-water crust pastry
590g plain flour
110g lard, diced
70g unsalted butter, diced
Method
Lightly grease six 8cm wide x 4.5cm tall metal pastry rings. Line a baking sheet with baking paper.
For the filling, melt the butter with the oil in a frying pan over a low heat, add the onion and celery and soften for 10-15 minutes – the more slowly you cook it, the more flavour you’ll get. Add the thyme, sage and garlic and cook for 1 minute, then set aside to cool.
Put the bacon, venison, pheasant, onion mixture, allspice, fennel seeds and salt in a bowl and stir to combine.
Preheat the oven to 200C/ 180C F/Gas 6.
For the pastry, sift the flour and a pinch of salt into a large bowl. Put the lard, butter and 290ml water in a pan and bring to the boil gently, so the fats melt and the water boils at the same time.
Pour the hot liquid around the edge of the bowl and work into a soft dough, using a roundedged knife or wooden spoon, then knead gently with your hands, taking care as the pastry will be hot.
Divide the pastry into six equal pieces. Cut a little pastry off each piece for the lids of the pies. Roll out the larger pieces of pastry into roughly 16cm circles and use to line the rings. Using your fingers and thumbs, bring the pastry up to just above the top of the ring; don’t worry if it tears – just reshape it. Roll out the remaining pastry for the lids and use a pastry cutter to stamp out six 7.5cm circles.
Divide the game mixture among the pastry cases, then brush the top edge of the pastry with egg white. Using a 1cm piping nozzle, stamp out a little circle from the middle of each lid to allow the steam to escape. Press the rounds on top of the game and seal the edges by crimping or pressing down with a fork. Brush with the egg yolk.
Put the pies on the prepared baking sheet and bake on the middle shelf of the oven for 50-60 minutes until the pastry is golden brown on top. Remove from the oven and leave to cool.
Soak the gelatine in cold water for 10 minutes until soft. Gently heat the stock until just warm (not too hot or it will ruin the setting quality of the gelatine). Squeeze the excess water from the gelatine, add to the stock and stir until it has completely dissolved.
Use a little funnel or jug to pour the liquid into the cooled pies through the hole in the lids. Put in the fridge to set for at least 2 hours before serving.
Recipes and photography taken from The Irish Kitchen by Cherie Denham, photography by Andrew Montgomery (Montgomery Press, £30)
