Two More Pies

To cater for varying tastes at last night's games evening I made two varieties of pies; Fish and Game. Each of the recipes below fill 4 large ramekins and are topped by shop bought puff pastry.


Game Pie
Ingredients 
8 Pheasant Thighs cut into chunks
3 small carrots cut into small diced
1 medium onion finely diced
150g mushrooms finely diced
1/2 glass of wine
1tbsp seasoned flour
4 crushed juniper berries
2 sprigs of rosemary (chopped)

Fry the onion in a little oil until softened, add the mushrooms and fry briefly. Coat the pheasant in seasoned flour and add to the pan and fry until coloured. Add the wine and the remaining ingredients and enough stock to make a thick gravy. Put in a moderate oven for 30 minutes. Allow to cool before topping with puff pastry. Cook in a hot oven for 20 minutes until golden brown and puffed up.

Fish Pies
Ingredients

2 salmon stakes skinned and cut into chunks


1 small haddock loin skinned and cut into chunks
250ml single cream
Large handful of chopped parsley
1 bayleaf
2-3 shallots finely chopped
2 tspn flour
100g mushrooms chopped
large knob of butter
Salt and pepper

Frozen Veg from the garden with assistant

Fry the shallot and mushroom in the butter add the flour to make a roux then add the cream and a little milk if the sauce is too thick. Add the fish and herbs and stir to combine. Cool then add to the ramekins and top with the pastry. Then remember you have left the bayleaf inside shrug and hope that someone notices before they eat it. Cook in a hot oven for 20 minutes until golden brown and puffed up.

I served these pies with potato wedges and green vegetables (green kale and purple Brussels spouts) from the garden.