baking & roasting

Game pastiesMakes 12Ingredients:200 g game (hare, venison, boar)50 g smoked streaky bacon, diced1 onion, diced2 tbsp parsley, chopped1 tsp thyme2 tbsp double cream1 tbsp portSalt450 g puff pastry1 egg whiteFor the glaze:1 egg yolk2 tbsp milkMethod:1. Chop the game and bacon into small pieces, andblend coarsely using a hand-held blender, or passthrough a meat mincer. Mix the onion, parsley,thyme, cream, port and salt into the meat.2. Roll the pastry out onto a floured surface to arectangle measuring 30 x 40 cm. Cut 12 squares10 x 10 cm from this.3. Spoon the mixture onto the pastry squares. Brushthe edges with egg white, and pinch the sidestogether to form pyramids.4. Mix together the milk and egg yolk, and brush overthe pasties. Rinse a baking tray with cold water, andplace the pasties on the tray. Bake until golden.Setting: Fan plus ConventionalTemperature: 170–190°C 190–210°CShelf level: 1 2Duration: 20–25 minutes 15–20 minutes+ pre-heatingTipPort is a Portuguese red orwhite wine with an alcoholcontent of 19–20% per volume.77% brandy is added to halt thefermentation process and togive the port its characteristicsweetness.284