This Venison and Chestnut Pie dish was inspired from seeing pork pies being made. They are made with a hot water pastry using lard as well as butter. It’s not my favourite pastry, nor my favourite filling. I decided to use a simple puff pastry, which always tastes better and is lighter, and to make my own filling up. I love a pie with hidden extras inside. Whether that be an egg, vegetables etc. Hence, I decided to a put some fresh roasted chestnuts inside.
As for the filling, rule of thumb is to work in thirds. One third lean meat( pork shoulder), one third smoked bacon and finally one third fat. I never quite see the point of adding extra fat to anything, especially hard animal fat. My solution, is that I bought lean venison sausages-use whichever ones you want- and added some lean smoked bacon. The smoked bacon really needs to be in there to give the mixture some punch. I’ve now got a lean meat mix, that’s going to be wrapped in buttery pastry and served with a delicious jus. I don’t think the need for extra fat inside the casing is necessary.[purerecipe]
- Any that you like, 450g Sausages
- 200g, roasted and peeled Chestnuts
- 200g Smoked Bacon
- 500g Puff Pastry
- 1, beaten. Egg
- 2 Dessert Apples, Apples
- 50g Butter
- 50g Sugar
- 1 Onion
- 1 Carrot
- 100ml Port
- 500ml Beef Stock
- 1 Tbsp Redcurrant Jelly
- 10g 100% Cocoa Chocolate
- Take the sausages out of their casings. Chop the bacon as finely as possible, mix it all together. Use a round based mug or dish, pack some of the mix into the bottom of the dish. Add 4 chestnuts, and cover with remaining mix. Press firmly to make sure it's all compacted together. Cut 4 rounds or squares of pastry, being careful with the meat to keep its shape, turn upside down and wrap in the pastry. Securing the pastry on the bottom and placing dome side up.
- To make the jus, brown onion and carrot with some oil. Add the port to deglaze and let it evaporate until sticky, now add the beef stock and redcurrant jelly. Reduce down until it coats the back of a spoon. Sieve out the vegetables and add the cocoa and a knob of butter until you get a lovely shiny jus.
- Heat the oven to 200°C/180°C Fan/ Gas 5, brush the pastries with egg wash. Cook for 25-30mins until the pastry is golden. Check internal temperature of at least 60°c to ensure cooked.
- While they are cooking add the butter and sugar to a pan. Peel and cut the apples into small semi-spheres, cook these for 15mins, turning 3-4 times.