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Suggest a better description1. Place flour and salt in a bowl. 2. Heat water and lard in a saucepan, bring to the boil, remove from heat, add flour and beat well. Knead and leave covered in a warm place for 15 minutes. 3. Mix the pork, veal, parsley and seasoning together and add a 1/3 to the game. 4. Reserving a 1/4 of the pastry, press the remainder into the base and sides of a 1.8 litre (3 pint) mould/tin. Spread 1/2 remaining mince mixture on base , fill with game mixture and top with remaining mince. 5. Roll out remaining pastry, brush edge of pie with egg, place lid on top and press together to seal. Make a hole in the top and decorate with any remaining pastry. Brush with egg to glaze. 6. Place in a preheated oven 200?C/400F/Gas Mark 6 for 1/2 hour, cover with aluminium foil and cook at 160?C/325F/Gas Mark 3 for a further 1 1/2 hours. Cool before removing from the mould/tin. 7. When cold, dissolve gelatine in the stock, leave until nearly set, then pour though the hole in the pie. NOTES : This traditional game pie makes a heatry supper, ideal served with roast potatoes and seasonal vegetables.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 8 | ||
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Calories: 762 | ||
Calories from Fat: 472 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.5g | 70 % | |
Saturated Fat 18.7g | 93 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 188.7mg | 7 % | |
Potassium 769.6mg | 20 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 37.1g | ||
Protein 25g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 762
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