Home Recipes James St Recipes: Rooster and leek pie, and game pie

James St Recipes: Rooster and leek pie, and game pie

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THIS week’s recipes are two classics. Over the previous 10 a long time in the restaurant, we often have a rotation of excellent pies on the menu.

At this time of calendar year just one of my favourites is a activity pie as it handles a multitude of flavours and preferences.

Match pie can be a comprehensive mix of all the birds, pheasant, pigeon or you can consist of offcuts of rabbit or venison. This is an earthy dish and a wonderful convenience food items for these dim evenings.

A extra relatives friendly pie is the common hen and leek pie. While this can be purchased from the store, it generally tastes substantially superior when you make it yourself. For times like this I always have some pastry tucked absent in the freezer to roll out and of course, store purchased is great enough.

::For extra facts, or to ebook an expertise at the Waterman Cookery School, pay a visit to cookinbelfast.co.uk.


Video game Pie

1kg pheasant, pigeon, rabbit and venison, pores and skin off and deboned

2 glasses pink wine

2 carrots peeled, chopped

1 onion peeled, chopped

1 teaspoon tomato puree

1 garlic clove, chopped

4 juniper berries, crushed

1 bay leaf

1 tablespoon picked thyme

2 tablespoon rapeseed oil

1 litre beef inventory

3 tablespoons basic flour

25g butter

1 egg

300-350g puff pastry

Salt and pepper


Marinate the activity in a bowl with red wine, garlic, thyme, bay leaf and berries lined in clingfilm and place in the fridge for up to 2 times beforehand.

When marinated, drain off and continue to keep the marinade to the facet. Warmth oil in a pan. Dust the meat flippantly with the flour, season and fry off taking away from pan the moment colored.

Heat the butter and fry the onion till gentle. Add carrot and the remaining flour, tomato puree and stir for a person moment. Stir in the marinade, add the stock and convey to the boil, increase the meat and simmer for 2 hrs right up until tender. The sauce must have a thick consistency and the meat must be braised.

At the time cool, transfer to a pie dish, discarding the bay leaf.

Roll out puff pastry on a floured area and cover pie dish, nipping the sides to type a seal. Brush frivolously with a beaten egg and reduce a small slit in the centre to permit steam escape. Bake in preheated oven at 180C for 30 minutes or right until the skin is golden.


Hen and Leek Pie


300-350g shortcrust pastry

30g butter

30g flour

500ml milk

3 tablespoons double cream

2 tablespoons mustard

100ml rooster inventory

10 chicken thighs

2 leeks chopped

30g butter

70g streaky bacon, diced

1 bunch of fresh new tarragon

Salt and pepper


Make the white sauce to start with by melting the butter. After melted insert in the flour more than a medium warmth. Insert in the milk a little at a time, stir vigorously to stay away from lumps.

Next incorporate the cream, hen inventory and mustard and let the sauce thicken on a minimal heat, continuing to stir.

Pre-heat the oven at 190C. Position hen and leeks on the bottom of an oven evidence dish and deal with with sliced tarragon leaves. Pour more than the white sauce and period with salt and pepper.

For the topping flour a cleanse floor and roll out your pastry. Trim the edges and seal with water or crushed egg. Crimp the edges and make a gap in the centre to allow steam to escape. Brush with egg to assure your pie will get a golden glow.

Cook for 25 to 30 minutes.

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