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Ingredientes
- 455 gm cooked mixed game free of skin and bone (choose from pheasant grouse hare pigeon venison wild duck rabbit)
- 170 gm cooked chicken free of skin and bone
- 1 med onion finely minced
- 30 gm butter or possibly margarine
- 230 gm button mushrooms halved
- 2 Tbsp. minced parsley
- 1 lrg healthy pinch of grnd mace
- 1/2 tsp dry thyme
- 1 Tbsp. flour
- 430 ml wellflavoured aame stock
- 4 x rashers rindless streaky bacon halved Beaten egg to glaze
- 1 x 1.7 l pie dish
Direcciones
- Dice all the meats into bitesized pcs.
- Cook the onion slowly in the butter till very soft and golden brown.
- Add in the mushrooms and Stir fry over medium heat for a couple of min.
- Remove from the heat and stir in the parsley mace thyme and flour followed by the stock.
- Return to the heat and bring to the boil stirring continuously.
- Reduce the heat and simmer gently for 2 min.
- Add in the meat and season to taste.
- Spoon into the pie dish.
- Cold.
- Quarter the Large eggs and wrap each portion in a piece of bacon.
- Arrange on top of the meat.
- Roll out the pastry and use to cover the pie dish.
- Decorate with pastry leaves cut from the trimmings and refrigeratefor 20 min while heating the oven to Gas 7 425F 220CBrush with beaten egg and bake for 20 min.
- Reduce the temperature to Gas Mark 5 375 degrees F 190 degrees C and bake for a further 10 to 15 min.
- Serve warm or possibly cool.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 346 | |
| Calories from Fat 201 | 58% |
| Total Fat 22.42g | 28% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 255mg | 11% |
| Potassium 92mg | 3% |
| Total Carbs 32.5g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.72g | 0% |
| Protein 3.92g | 6% |
