• Recipe

    Stefan Kölsch

    Diced Game Birds Pie with Whisky

     

    Flaky pastry filled with earthy, rich flavours. Make any combination of game such as pigeon, pheasant, partridge pie and enjoy it your way. Add all your favourite game pie accompaniments for a hearty dinner.

    • Serves 4
    • Preparation time 20 mins
    • Cooking time 40 mins
  • Ingredients
     
    • 1 pack Diced Game Birds, 400g
    • 20g butter
    • 250g Minced Pork
    • 4 tbsp sour cream
    • 4 tbsp whisky
    • 80g cheddar cheese (grated)
    • 80g dried cranberries
    • 1 bunch parsley (chopped)
    • Salt & pepper
    • 500g puff pastry
    • 1 egg yolk
  • Method
     
    1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
    2. Grease a 1ltr pie dish with butter. Mix together the butter, Minced Pork, whisky, sour cream, cheddar and cranberries and place into the pie dish. Sprinkle with parsley.
    3. Pat dry the diced game birds with kitchen paper and season with salt and pepper.
    4. Place the game birds equally on top of the meat mixture. Brush the pie dish rim with egg yolk.
    5. Roll out the pastry to 5mm thick to fit the pie dish and place on top.
    6. Press the pastry onto the rim carefully. Brush the pastry with the left over egg yolk.
    7. Bake in the middle of the oven for 35-40 minutes.
    8. Serve immediately.
    9. Serve with potatoes and root vegetables.
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