Ward off the chill with this comforting pie, taken from the menu at Bloomsbury’s Dalloway Terrace – one of London’s most magical – and cosy – al fresco dining spots.
East Sussex Game Pie at Dalloway Terrace
- 675g/1½lb venison meat
- 225g/8oz guinea fowl meat
- 2 tbsp rapeseed oil
- 2 red onions, peeled and sliced
- 120g/4oz sweet-cured bacon, chopped
- 120g/4oz chestnut mushrooms, cleaned and sliced
- 1 clove garlic, peeled and crushed
- 30g/1oz plain flour
- 1 bay leaf
- 1 orange, zest and juice
- 1 tbsp redcurrent jelly
- 300ml/½ pint veal or chicken stock
- 300ml/½ pint port
- 340g/12oz puff pastry
- Salt and pepper
- beaten Clarence court egg, for glazing
- Heat a tablespoon of rapeseed oil and brown the Guinea fowl and venison in batches until well browned. Put to one side.
- Heat the rest of the rapeseed oil and cook the red onions for five minutes until starting to soften. Add the wild garlic, sweet-cured bacon and chestnut mushrooms and cook for another 2-3 minutes.
- Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine.
- Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
- Heat the oven to 200C/400F.
- Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten Clarence Court egg.
- Bake for 18 minutes and then reduce the heat to 180C/350F for 25 minutes until the pastry is golden and risen and the filling is piping hot.
East Sussex Game Pie (£18), Dalloway Terrace, dallowayterrace.com