Ingredients

Ingredients For the shortcrust pastry base

• 450g/16oz plain flour

• 2 tsp baking powder

• 60g/2½oz unsalted butter, plus extra for greasing the pie tin

• 60g/2½oz lard

• 1 free-range egg yolk

• ½ tsp salt

• 120ml/4½fl oz water

For the pie filling

• 4 tbsp vegetable oil

• 1.5kg/3lb 5oz mixed game meat (venison, pheasant, rabbit, squirrell), chopped

• 500g/17½oz venison steak, chopped

• 125g/4½oz streaky bacon, cut into lardons

• 2 large onions, sliced

• 1 stick celery, sliced

• 250g/9oz chestnut mushrooms

• 50g/2oz plain flour

• 2 bay leaves

• 2 tbsp redcurrant jelly

• 500ml/17½fl oz beef stock

• 500ml/17½fl oz red wine

• 2 tsp chopped fresh thyme

• sea salt flakes and freshly ground black pepper

For the pastry lid

• 1 packet ready-rolled puff pastry

• 1 free-range egg, beaten

Description

Recipe Uses 450g/16oz Plain Flour, 2 Tsp Baking Powder, 60g/2½oz Unsalted Butter, Plus Extra For Greasing The Pie Tin, 60g/2½oz Lard, 1 Free-range...

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