Rosie uses up leftovers from the Game Fair bake to produce a flavoursome treat
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
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
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
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
Add a lid, and make a hole in the top.
Melt half the lard into the milk.
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.