These enclosed puff pastry pies, also known as pithiviers, aren’t as fussy as they look. Serve with mash and gravy for a great winter warmer.
Game Puff Pies
- 50g Carrot, diced
- 50g Onion, diced
- 20g Chestnuts, chopped
- 25g Pigeon, diced
- 25g Pheasant, diced
- 25g Partridge, chopped
- 2x Red skinned potatoes
- Readymade pastry
- Fresh thyme
- 1x Egg yolk
- Baking tray
- Egg slice
- Pastry brush
- Bake the red skin potatoes in the oven until soft (approximately 35 minutes), scoop out the potato from the skin and mash it up in a bowl. It doesn’t need to be smooth; a lovely, chunky texture will help your pie.
- Meanwhile, dice all the meat and remaining vegetables into 1cm cubes, then combine everything with the mashed potato. So long as you’ve chopped everything small enough, all the ingredients will cook through while the pie’s in the oven.
- Season well with salt and pepper and sprinkle over some fresh thyme leaves.
- Roll out the pastry until it’s roughly the thickness of a pound coin. Place a saucer on the rolled pastry and cut around it to make four circles.
- Spoon the game mixture into the centre of two of the pastry circles, leaving a good inch around the edge to seal the lids.
- Brush the clear inch space with egg yolk and place a second pastry circle on top of each pie. Using a fork, press down around the sides of the pastry to seal.
- Use a knife to decorate the top of the pies with any pattern you like, then brush with the egg yolk
- Heat the oven to 170°C and bake for 25 minutes until golden brown
- Remove from the baking tray and serve straight away.
See more recipes below
- Kung Pao pheasant recipe
- Delicious Keepers Pie recipe
- Pheasant kebabs with couscous salad recipe
- Recipe for grouse and roasted vegetables
- Venison ragu recipe – from field to fork!