game and herb pies

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Cooking receipe to make game and herb pies under category Aga Recipes. You may find some video clips related to this receipe below.

game and herb pies

900g puff pastry

beaten egg to seal

For the filling:

225g shallots or button onions

175g rindless smoked streaky bacon cut in one piece if possible

225g brown cap mushrooms

700g boneless mixed game such as rabbit and pheasant

1 level tbsp crushed dried green peppercorns

25g plain flour

2 tbsp oil

75g butter

4 garlic cloves

600ml dry white wine

1 tspn dried thyme or 1 level tbspn chopped fresh thyme

salt and freshly ground black pepper 450ml double cream

700g washed and prepared spinach

2 level tbsp chopped fresh basil 1 tspn dried

2 level tbsp chopped fresh parsley or 1 tsp dried

2 level tbsp chopped fresh mint or 1 tsp dried

2 level tbsp each chopped fresh tarragon or 1 tsp dried

herb sprigs dried peppercorns and garlic to garnish.

Roll out the pastry to 3mm thick and use it to line eight 77mm base measurement brioche moulds.

Prick the bases well.

Chill for 10 minutes.

Line with grease proof paper and fill with baking beans.

Cook on the grid shelf on the floor of the roasting ovenfor 20 minutes then remove the paper and beans brush lightly with beaten egg to seal and return to the ovenfor a further 5 to 10 minutes or until light golden.

Dry and crispen m the simmering ovenfor 15 to 30 minutes

Meanwhile make filling; peel the shallots or button onions halving any large ones.

Roughly chop the bacon: halve or slice any large mushrooms.

Cut the mixed game into bite sized pieces season with crushed peppercorns and roll in flour.

In a large flameproof casserole heat the oil with 50g of the butter on the boiling plate.

Add the game and bacon in batches and fry for 1 to 2 minutes or until golden. Remove from pan and set aside.

Add the onions or shallots to the pan with the crushed garlic and fry for about 3 to 4 minutes or until golden brown.

Pour in the wine and dried thyme if using.

Bring to the boil then bubble on the floor of the roasting ovenfor 10 to 15 minutes or until reduced to a syrupy consistency.

Return the game and bacon to the pan. Season and bring to the boll then add the cream and fresh thyme if using and cook in the simmering ovenfor 1 to 2 hours or until the liquid Is reduced by half and the meat very tender.

Heat the remaining 25g butter in a widebased pan fry the mushrooms over a high heat until golden then set aside. In the same pan cook the spinach for 2 to 3 minutes with just the water that clings to it leaves until just wilted and all the excess liquid has evaporated.

Drain and squeeze out all the liquid. Roughly chop and season well.

Divide spinach among the baked pastry cases.

Add chopped fresh herbs and fried mushrooms to the game mixture and spoon into the cases.

Cover loosely with foil.