Hot Game Pie

Ingredients
1 whole corn fed chicken or wild game
3 wild duck breasts
Sprig of thyme
100ml white wine
10 rashers streaky bacon
2 tbsp oil
30g butter
20 small shallots, peeled
100g button mushrooms, washed
1 sheet puff pastry (bought iIn)
250ml Bisto Chef’s Gravy Mix for Poultry
1 clove of garlic, crushed


Method

1. Cut the corn fed chicken & duck into boneless bit size pieces.
2. Pan fry the pieces in some oil and season until well browned.
3. In a large cook’s pan, fry the onions, mushrooms and streaky bacon until golden then add white wine and reduce.
4. Add the meat and garlic to the large cooks pan, cover with Bisto Chef’s gravy mix and cook for 1 hour on a low heat.
5. Using four small pie dishes spoon out the pie filling, roll out the puff pastry and cut a pastry lid.
6. Brush with egg and cook a further 20 min, 200ºC/ 400ºF/Gas Mark 6 until golden brown.
7. Serve with a sauce boat of gravy and fresh seasonal vegetables.

 

Serves 4