tipsy venison and sweet potato pie

Serves about 8

I like to use Jus-Rol pastry because it doesn't have any nastry preservatives in it, like some of the others


1 x 1kg pack frozen all butter puff pastry - thawed
Beaten egg to glaze
4oz(100g) butter 4tbsp. (4x15ml) oil
4 rashers streaky bacon - chopped 21/4 - 21/2 lb. (1kg) venison -diced
1oz(25g) flour 1/2 pt (250ml) red wine
Juice and rind of 1 orange 2tsp(2x5ml) ground ginger
350g/12oz sweet potato - peeled and diced

1lb. (500g) red onions roughly chopped 2 cloves garlic - crushed

Beef stock

2-3tbsp(2-3x15ml) cranberry sauce

6-8oz(150-225g) mushrooms-quartered


1. First make the meat filling by heating the butter and half the oil in a large pan and gently frying the onions, garlic and bacon until onions are soft. With a slotted spoon remove from pan and put to one side, add rest of oil and heat through then quickly brown the venison.

2. Stir in flour, then the wine and juice and rind of orange. Return the onions and bacon to pan with
the sweet potato and stir well, add sufficient stock to just cover and simmer for approx. 45 min. until meat is tender, stirring occasionally to prevent sticking.

3. At end of cooking time stir in mushrooms and allow to cool thoroughly, then place in an ovenproof dish approx.10”x8”. Place a pie funnel or upturned egg cup in centre to help support pastry.

Preheat oven to 220°C/425°F/Gas M 7.

4. Roll out first block of pastry to a rectangle approx.12” x12” and using a sharp knife, cut into strips about 1” wide. Brush rim of dish with beaten egg, and use some strips to form a pastry rim all round. Brush pastry rim and arrange pastry strips on top in a diagonal pattern. Roll out second block of pastry as above, cut and continue to arrange over filling to give a lattice effect. Brush the first layer with beaten egg so the second layer sticks to it. Trim off excess pastry, use trimmings to form a top rim, pressing edges of lid firmly all round, brush again with egg and bake for 40-45 min. until pastry is risen and golden. Serve with parsley and garlic flavoured mash and red cabbage.

To prepare in advance, make filling and cool then store overnight in the fridge or make well in advance and freeze, then defrost and continue to make up the pie

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posted by sian deighton on 24 Jan 07 - 8396 views

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