Jamie Magazine
By Andy Bates
A delicious wintry game pie
Recipe From
Jamie Magazine
By Andy Bates
3 shallots, finely chopped
1 tbsp duck or goose fat
450g higher-welfare pork mince
250g higher-welfare pork belly, cut into 1cm cubes
6-8 semi-dried prunes, halved
1 tbsp armagnac
1 tbsp pistachio nuts
1 tbsp chopped thyme
1 garlic clove, finely chopped
4 deboned rabbit thighs
Hot-water crust pastry
450g flour
200ml water
170g lard, melted
1 tsp salt
1 free-range egg, beaten
Jelly
1 sachet gelatine
800ml chicken stock
20g butter, softened
This is a real treat – packed with gamey rabbit, pork belly, sweet prunes and a dash of Armagnac
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