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GAME PIE (Serves four).

INGREDIENTS 675g/11/2lb mixed game meat such as pheasant, partridge and rabbit, all boned 6oz well seasoned minced pork 6oz smoked streaky bacon with rind cut off and chopped 120g/4oz chestnut mush rooms, cleaned and sliced 1 clove garlic, peeled and crushed 1 orange, zest and juice, Mace Beaten egg, for glazing 1lb plain flour METHOD 1. Heat the oven to 180oC/350oF/ Gas 4 Make a hot water pastry and melt four ounces of lard in six fluid ounces of water. When melted add to 1lb plain flour, a pinch of salt and an egg yolk. Combine together then knead on a board to form a smooth dough. Depending on the size of your tin you may have to make double this quantity.

2. Line a raised pie tin or, if you don't have one, then use a sturdy cake tin. Layer your filling into the pie seasoning each layer well with salt, pepper, mace and orange rind - alternating with a layer of mince or bacon or mushrooms and parsley between the layers of game.

3. When pie is full to the top pour on the orange juice and secure a pastry lid on top and then decorate with pastry leaves. Cover the top of your pie with tin foil or baking parchment and bake in the oven for two hours.

4. Remove paper for last 20 minutes brush with egg yolk to brown the top. This is a very hearty pie that should stand in its tin to cool slightly before you release it.

Fish goes off quickly under the lights on Downton so fish-shaped chicken or cheese is often used

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Title Annotation:Features
Publication:Coventry Evening Telegraph (England)
Article Type:Recipe
Date:Nov 15, 2014
Words:275
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