Boar, Wild Mush­room and Leek Pie

Scottish Field - - A WILD CHRISTMAS -

In­gre­di­ents

50g but­ter

50g flour

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

Method

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.

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