Boar, Wild Mushroom and Leek Pie
200ml pork stock
100ml double cream
1 small onion, diced
2 small leeks, diced
1 carrot, diced
1 celery stick, diced
150g wild mushrooms, sliced 350kg boar shoulder, 500g of hot water crust pastry Butter and oil for cooking Salt, to taste
In a hot pan, brown the boar shoulder on all sides, then sit in a deep oven dish. Add the carrots and celery and season to taste, cover with stock. Cover the dish with tin foil and cook in a low oven (180 degrees) for 3 hours or until it falls apart. Once cooked, flake it into pieces.
Make a roux by melting the butter and remove from heat; add the flour and mix well until it forms a paste and cook for 5 minutes. Add the pork stock a little at a time, stirring well until all the stock and flour mix is fully dissolved in the stock. Return to a gentle heat and, stirring continuously, cook out the flour until the liquid has thickened.
In a separate pan sweat the onions and leeks in a little butter and oil until tender and translucent. Add the mushrooms and fry them until tender. Add the pulled braised boar shoulder and pork bechamel. Season to taste
Grease and flour a pie tin and line with pastry. Fill it with the pie mix and add a pastry lid. Make sure the lid is firmly stuck on using egg wash. Don’t forget to make a hole in the top to allow the steam to escape, and decorate it with pastry seasonal motifs (I used a simple leaf design). Use egg wash to get a lovely shiny finish on your pie top.
“The team decided to break tradition and go a bit wild this year
Bake at 180 degrees for 40 minutes.