If you’ve been inspired by the Great British Bake Off why not have a go at this. It was my first attempt at a “proper” pie. I say proper meaning fully encased in pastry. If you don’t want so much pastry feel free to make a “Pot Pie”-pastry on the top. This creation is from a competition entry for Lorraine on GMTV My pie repertoire isn’t particularly distinguished, but I tend to be good at lateral thinking. It just so happened that my Venison Bourguignon with Chocolate Sauce had yielded a few leftovers. The pie was born! I thickened the casserole a touch with cornflour so that it would hold in the pie better and not cause a soggy bottom. Apart from that I made a straight-forward shortcrust all-butter pastry with the addition of some turmeric to flavour the pastry and enhance the pie. [purerecipe]
- Follow link above. Spiced Venison Bourguignon
- 300g Plain Flour
- 150g, cubed Unsalted Butter
- 1 Tsp Turmeric
- 6-7 Tbsp. Cold Water
- 2 Beaten. Egg Yolk
- First make the filling, thicken the sauce if it is a bit runny with a heaped teaspoon of cornflour dissolved in water. Let cool.
- Rub the butter into the flour, turmeric and 1/4 teaspoon of salt with your fingertips.
- Add 5 tablespoons of water and bring to a dough. Adding one tablespoon more of water at a time until you have formed a dough that isn't sticky. If it becomes sticky add a little more flour.
- Knead for a couple of minutes, wrap in cling film and set aside for 30minutes.
- Butter your favourite pie dishes. Roll out the pastry between layers of cling film to the thickness of a one pound coin. Gently place this in your dish. Push into the corners. Remove most of the external excess and roll out again for the lid.
- Place the filling in the pie. Brush the edge of the pastry with egg wash, put the lid on top. Press down at the edges, remove excess with a sharp knife following around the pie dish. Crimp the edges together to create a better seal. Brush again with egg yolk.
- Bake at 180°c for 20-25mins.