Pastel de Caza

Ingredientes

• 30 ml (2 tbsp) vegetable oil
• 500 g (1lb) mixed game meat, cut into bite-size pieces
• 1 red onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 15 g (1/2oz) flour
• 300 g (10oz) mushrooms, cleaned and chopped
• 125 ml (1/2 cup) port
• 125 ml (1/2 cup) chicken stock
• 15 ml (1 tbsp) blackcurrant jelly
• 1 bay leaf
• 170 g (6oz) puff pastry
• 1 egg, whisked

Preparación

1. 1

   Heat the oil in a large saucepan.

2. 2

   Brown the meat on all sides then remove from the pot.

3. 3

   Fry the onion and garlic for 5 minutes, or until softened.

4. 4

   Stir in the flour then add the mushrooms. Fry for 5 minutes.

5. 5

   Pour in the port, stock, jelly and bay leaf.

6. 6

   Return the meat to the pot and let the stew reach a slow simmering point and cook for 45 minutes.

7. 7

   Remove the stew from the heat and transfer it to an ovenproof pie dish.

8. 8

   Preheat the oven to to 200℃/390°F/gas mark 6.

9. 9

   Meanwhile, roll out the puff pastry on a floured surface until it’s 0.5cm (⅕ inch) thick.

10. 10

    Cut a long strip as wide as the rim of the pie dish and, using a little of the 1 beaten egg, fix to the edge of the pie dish.

11. 11

    Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.

12. 12

    Brush lightly with egg to glaze, then bake for 20 mins.

13. 13

    Lower the heat to 180℃/355°F/gas mark 4 and continue to cook for 30 minutes or until the pastry is risen and dark golden brown.

14. 14

    Serve immediately with buttery mash and peas.