Venison & Suffolk ale pie
London restaurant Putney Pies shares its recipe for cockle-warming, individual steak and ale pies
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr
- To make the shortcrust, whizz the flour, butter, juniper and a pinch of salt together in a food processor until it has the texture of breadcrumbs. Bring the mixture together by slowly adding a little ice-cold water to bind to a dough. Put into a sandwich bag and chill in the fridge for at least 30 minutes.
- For the filling, coat the venison lightly in the seasoned flour. Keep the leftover flour. Add 2 tsp oil to a casserole dish and lightly brown the venison, on all sides, in batches. Scoop out the meat.
- Fry the onion in the same pan, in a little more oil, until soft and golden, then add the remaining flour, followed by the garlic, carrot and other ingredients except for the stock, ale and glaze. Return the meat to the pan with the stock and ale. Simmer gently for 45 minutes until the venison is tender and the liquid has reduced.
- Heat the oven to 200C/fan 180C/gas 6. Roll out the shortcrust pastry to the thickness of a 20p piece and use it to line 4 individual pie tins (approx 10cm-12cm). Fill with baking paper and baking beans and blind bake for 15 minutes. Remove the paper and beans and cook for a further 5 minutes. Cool, then fill with the venison mix. Cut 4 lids from the puff pastry, top the pies and glaze the tops. Cook for 20-25 minutes until puffed and golden.
PER SERVING
1111 kcalories, protein 45.1g, carbohydrate 110.3g, fat 52.9 g, saturated fat 28.2g, fibre 4.7g, salt 1.7 g
Recipe from olive magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1864661/
http://www.bbcgoodfood.com/recipes/1864661/
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Ingredients
- 500g diced venison
- 2 tbsp plain flour , well seasoned
- olive oil
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 1 carrot , peeled and diced
- 2 tsp Worcestershire sauce
- 1 tbsp tomato purée
- 3 sprigs rosemary , leaves finely chopped
- 6 juniper berries , crushed
- 300ml beef stock
- 250ml Greene King Strong Suffolk Ale or other strong ale
- 375g sheet ready rolled puff pastry
- whole milk or beaten egg , to glaze
SHORTCRUST PASTRY
- 350g plain flour
- 125g unsalted butter , cubed
- a pinch of ground juniper berries
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr
Ingredients
- 500g diced venison
- 2 tbsp plain flour , well seasoned
- olive oil
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 1 carrot , peeled and diced
- 2 tsp Worcestershire sauce
- 1 tbsp tomato purée
- 3 sprigs rosemary , leaves finely chopped
- 6 juniper berries , crushed
- 300ml beef stock
- 250ml Greene King Strong Suffolk Ale or other strong ale
- 375g sheet ready rolled puff pastry
- whole milk or beaten egg , to glaze
SHORTCRUST PASTRY
- 350g plain flour
- 125g unsalted butter , cubed
- a pinch of ground juniper berries
PER SERVING
1111 kcalories, protein 45.1g, carbohydrate 110.3g, fat 52.9 g, saturated fat 28.2g, fibre 4.7g, salt 1.7 g
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19 February 2012
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