Recipe for Game and Herb Pies 
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Yield:
8
Ingredients:
Amount Ingredient
900 gm puff pastry
beaten egg to seal
----------------- For the filling: ----------------
225 gm shallots or button onions
175 gm rindless smoked streaky bacon cut in one piece if possible
225 gm brown cap mushrooms
700 gm boneless mixed game such as rabbit and pheasant
1 x level tbsp crushed dried green peppercorns
25 gm plain flour
2 tbl oil
75 gm butter
4 clv garlic
600 ml dry white wine
1 tsp dried thyme or 1 level tbspn chopped fresh thyme
1 x salt and freshly ground black pepper 450ml double cream
700 gm washed and prepared spinach
2 x level tbsp chopped fresh basil 1 tspn dried
2 x level tbsp chopped fresh parsley or 1 tsp dried
2 x level tbsp chopped fresh mint or 1 tsp dried
Instructions:
Instructions: Herb sprigs dried peppercorns and garlic to garnish.

Roll out the pastry to 3mm thick and use it to line eight 77mm base measurement brioche moulds.

Prick the bases well.

Chill for 10 minutes.

Line with grease proof paper and fill with baking beans.

Cook on the grid shelf on the floor of the roasting ovenfor 20 minutes then remove the paper and beans brush lightly with beaten egg to seal and return to the ovenfor a further 5 to 10 minutes or until light golden.

Dry and crispen m the simmering ovenfor 15 to 30 minutes Meanwhile make filling; peel the shallots or button onions halving any large ones.

Roughly chop the bacon: halve or slice any large mushrooms.

Cut the mixed game into bite sized pieces season with crushed peppercorns and roll in flour.

In a large flameproof casserole heat the oil with 50g of the butter on the boiling plate.

Add the game and bacon in batches and fry for 1 to 2 minutes or until golden. Remove from pan and set aside.

Add the onions or shallots to the pan with the crushed garlic and fry for about 3 to 4 minutes or until golden brown.

Pour in the wine and dried thyme if using.

Bring to the boil then bubble on the floor of the roasting ovenfor 10 to 15 minutes or until reduced to a syrupy consistency.

Return the game and bacon to the pan. Season and bring to the boll then add the cream and fresh thyme if using and cook in the simmering ovenfor 1 to 2 hours or until the liquid Is reduced by half and the meat very tender.

Heat the remaining 25g butter in a widebased pan fry the mushrooms over a high heat until golden then set aside. In the same pan cook the spinach for 2 to 3 minutes with just the water that clings to it leaves until just wilted and all the excess liquid has evaporated.

Drain and squeeze out all the liquid. Roughly chop and season well.

Divide spinach among the baked pastry cases.

Add chopped fresh herbs and fried mushrooms to the game mixture and spoon into the cases.

Cover loosely with foil.

Cook for 7 to 10 minutes in the roasting ovenuntil piping hot to the centre.

Cook for 10 to 15 minutes in the baking ovenuntil piping hot to the centre.

Serve pies garnished with deepfried herb sprigs peppercorns and garlic slices.

To garnish the pie fry washed and dried sprigs of herbs and cloves of garlic m hot oil for 2 to 3 seconds. Drain on absorbent kitchen paper. Fry extra crushed green peppercorns in a little oil. These can be made ahead and stored in on airtight container. Sprinkle over the pies to serve. You can use a wide variety of game in these pies. Any you feel could be tough can be marinaded in the wine overnight before cooking.

Serves 8

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