Spiced Venison Pie.

Spiced Venison Pie.

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]

Ingredients

  • 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

Directions

  1. First make the filling, thicken the sauce if it is a bit runny with a heaped teaspoon of cornflour dissolved in water. Let cool.
  2. Rub the butter into the flour, turmeric and 1/4 teaspoon of salt with your fingertips.
  3. 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.
  4. Knead for a couple of minutes, wrap in cling film and set aside for 30minutes.
  5. 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. 
  6. 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.
  7. Bake at 180°c for 20-25mins. 
To serve just sprinkle generously with sea salt and tuck in.

5 Comments

  1. When you mentioned venison with chocolate sauce it immediately piqued my attention. Loving the look of the buttery yellow pastry with turmeric and I can just imagine a thick, meaty, unctuous sauce bubbling underneath. One to bookmark for the cooler days indeed!

  2. I’m loving game week! You know what would be perfect after this? Pumpkin bread pudding 🙂

  3. The bourguignon link doesn’t appear to work, but I’m dying to see how you’ve infused chocolate into it so I’m going to search another way!

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