Author Topic: Hunters Pie.  (Read 1100 times)

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Offline Gambo

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Hunters Pie.
« on: December 26, 2011, 12:24:28 PM »
Originally got this from the book 'Total Airgun Hunting' and is a recipe by Ron Fowler.

I've made this many times, in both a large pie dish, and the small tinfoil pie cases that accompany the pies you get from the chippy (washed out of coarse!!)


Ingredients

1x each of Rabbit, Pigeon, Squirrel meat (or any combination of 2)

1x Jus-Rol flaky pastry kit

1x tin of Cambells condensed soup (Mushroom or Chicken)

Choice of vegetables (leeks, onions, shallots, parsnips carrots etc)

1x beaten egg

butter/olive oil


Method

Take the filleted and diced meat of one rabbit, pigeon and squirrel (or whatever meat is your preference). You can use all rabbit, pigeon or squirrel meat, or any combination of these. This will be enough for meat for one large pie,  2x 6" pies, or a good number of 'chip shop' sized pies.

Stir fry the meat and chopped veg in a little oil until golden, adding seasoning.

Pre-heat an oven to 150 degrees - gas mk4.

Roll out the pastry, brush the inside of a pie dish with a little butter or olive oil, then line the dish with the pastry, pressing down firmly.

Roll out more pastry for the lid of the pie.

Brush the inside of the pie with beaten egg, then fill pie almost to the top with the stir fried meat and veg.

Now pour over neat condensed soup (do NOT add water to soup).

Put on pastry lid, pressing firmly around join to with a fork to seal.

Brush pastry lid with beaten egg then cut cross in the centre, before placing it in the pre-heated oven for 45 minutes.

When cooked, the pie crust should look golden and fairly crispy.

Serve hot or cold, either way you'll be amazed at how tasty and easy your 'Hunter's Pie' turns out.


If you don't want to eat all your pies in one go, they can be successfully frozen for munching another day.