METHOD

Yorkshire Post - YP Magazine - - Food&drink -

PRE­HEAT the oven to 160°C/gas mark 2-3. For the pas­try, first warm a mix­ing bowl and sift the flour and salt into it. Make a well in the cen­tre. Heat the lard in the milk and water in a saucepan over a medium heat un­til just reach­ing boil­ing point, then pour into the well and stir quickly with a wooden spoon un­til thick. Con­tinue work­ing by hand to form a smooth dough. Cool slightly.

First line an 8in pie case with the pas­try and cut out a disc of pas­try for the lid. Cut all of the game breasts into strips long­ways. Sea­son the pork and the game meats. Now layer the pork and breast meats in­side the pie case, Chris­tine Austin rec­om­mends: Con­tinue the sloe gin theme with your own home-made ver­sion or try Raisthorpe sloe gin (£22.95, Fod­der and other out­lets). Al­ter­na­tively pour a glass of the spice-dusted black­cur­rant flavours of Do­maine des Gar­rigues 2011, Lirac, (£7.99, Ma­jes­tic).

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