Rosie’s Recipe

Rosie uses up left­overs from the Game Fair bake to pro­duce a flavour­some treat

Airgun World - - Contents -

When­ever I cook for a book sign­ing, I al­ways have some cooked quarry meat left, and be­cause I hate wast­ing food I usu­ally freeze it for a later recipe, or knock it up into some­thing else straight away. This time I chose to make a cou­ple of ‘Fair Game’ pies, since the meat was left over from cook­ing pasties and pies for the three-day stint at Hat­field House for this year’s Game Fair. Thank you so much to ev­ery­one who came to say hello, by the way. I was miles away from the air­gun de­part­ment, and speak­ing to read­ers who had taken the trou­ble to find me re­ally did en­hance my day.

These hot-wa­ter crust pies are so easy to do, and for me, they’re much bet­ter than your av­er­age pork pie bought from a supermarket be­cause I know ex­actly what’s in them, and I can add what­ever meat I hap­pen to have knock­ing about. If you pre­fer, you can also bake one larger pie in a loaf tin, and place hard-boiled eggs in a row, in the mid­dle of the meat mix­ture, but I didn’t have room for the eggs in the smaller tins. If you use cooked meat – not the tra­di­tional way, I know – they are much quicker to cook, too, and re­ally handy for a late sum­mer pic­nic.

I served mine with homemade rhubarb chut­ney, and a Pink Lady – a de­li­cious au­tumn lunch, and I reckon it was free be­cause the meat was just left­overs, and I al­ready had the lard and flour in the cup­board.

Oh, and if any­one is re­coil­ing in hor­ror at the word ‘lard’, re­mem­ber that I made two good-sized pies, so each por­tion only con­tains a small amount – plus there’s very lit­tle fat in the meat. I

IN­GRE­DI­ENTS

Mixed, cooked air­gun quarry meat Rab­bit, squir­rel, pi­geon Belly of pork – small cubes Salt and pep­per to taste. Two gelatin leaves, stock cube, a quar­ter pint of hot wa­ter

PAS­TRY

300 ml semi-skimmed milk 250gm plain flour 125gm lard A level tsp salt Melt half the lard into the milk, over low heat Re­move from the heat Rub the rest of the lard into the flour to re­sem­ble bread­crumbs Add salt and pep­per to taste Pour in the milk mix­ture, and stir un­til you get a soft dough

METHOD

Fry pork belly in a lit­tle oil for a few min­utes, un­til cooked through. Leave to cool. Make pas­try. Place dol­lops of the pas­try into loose-bot­tomed pie tins. Pull up the sides. Layer your cold meats into the pas­try. Add a lid, make a hole in the top. Bake for about 45 min­utes on a medium heat -180C

If you want to add jelly: Dis­solve two gelatin leaves into hot stock and pour into the cold pie, us­ing a fun­nel. Re­frig­er­ate un­til set.

Au­tumn pic­nic lunch

Layer meat.

Add a lid, and make a hole in the top.

Melt half the lard into the milk.

Com­bine …

Cooked meats; rab­bit, squir­rel, pi­geon and pork belly.

Plain flour, milk, lard.

… to make a soft dough.

A dol­lop in each tin.

Pull up the sides.

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