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Ingredients
For the hot and sour cabbage
2 tbsp butter
1 red cabbage, core removed, finely sliced
50ml/2fl oz sherry wine vinegar
2 pinches salt
2 apples, peeled, core removed, chopped
2 tbsp raisins
1 tbsp chopped root ginger
2 pinches sugar
½ tsp white pepper
For the pie
300g/11oz mixed game meat, such as pheasant breast, pigeon breast and chicken livers, chopped
150g/5oz pork sausage meat
150g/5oz streaky bacon
1 tbsp brandy
1 shallot, chopped
1 garlic clove, chopped
1 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves
1 tsp freshly ground black pepper
½ tsp salt
500g/1lb 2oz all-butter puff pastry
2 free-range eggs, beaten
For the sauce
150ml/5fl oz meat stock
150ml/5fl oz double cream
2 tbsp whiskey or cognac
1 tbsp green peppercorns, lightly crushed
salt and freshly ground black pepper
Preparation method
For the hot and sour cabbage, melt the butter in a lidded saucepan and add the cabbage, vinegar and salt. Reduce the heat, cover with a lid and cook over a low heat for one hour.
Stir in the apples, raisins, ginger and sugar, and cook for a further 30 minutes.
Stir in the white pepper and season to taste with sugar and salt.
Meanwhile, for the pie, preheat the oven to 180C/350F/Gas 4.
Tip all of the pie ingredients, except the pastry and eggs, into a food processor and blend until well combined and finely chopped. Tip the filling into a bowl, cover with cling film and leave to chill in the fridge.
Cut the pastry into two pieces and roll each piece out on a floured surface to a thickness of 5mm/¼in.
Place each piece of pastry onto a baking tray and chill in the fridge for 20 minutes.
Cut a 24cm/9½in circle from one of the pieces of dough and brush with the beaten egg. Place the filling mixture into the middle of the pastry and pat into a dome shape, leaving a border of 5cm/2in around the edge.
Brush the edge with egg wash and top with the other piece of pastry. Use your hands to pat the pastry around the filling and seal the edges. Trim the edge and brush with the remaining beaten egg.
Pierce a small hole in the centre of the top and use the tines of a fork or a toothpick to decorate the top of the pie. Leave to chill in the fridge for 20 minutes.
Bake in the oven for 30-40 minutes, or until the pastry is cooked and golden-brown.
Meanwhile, for the sauce, heat the stock and cream in a saucepan until boiling and continue to cook for 2-3 minutes, or until thickened slightly. Add the whiskey (or cognac) and green peppercorns, reduce the heat and simmer for 1-2 minutes. Season to taste with salt and freshly ground black pepper.
Serve the pie on a large plate with a bowl of cabbage and a jug of the sauce alongside.
For the hot and sour cabbage
2 tbsp butter
1 red cabbage, core removed, finely sliced
50ml/2fl oz sherry wine vinegar
2 pinches salt
2 apples, peeled, core removed, chopped
2 tbsp raisins
1 tbsp chopped root ginger
2 pinches sugar
½ tsp white pepper
For the pie
300g/11oz mixed game meat, such as pheasant breast, pigeon breast and chicken livers, chopped
150g/5oz pork sausage meat
150g/5oz streaky bacon
1 tbsp brandy
1 shallot, chopped
1 garlic clove, chopped
1 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves
1 tsp freshly ground black pepper
½ tsp salt
500g/1lb 2oz all-butter puff pastry
2 free-range eggs, beaten
For the sauce
150ml/5fl oz meat stock
150ml/5fl oz double cream
2 tbsp whiskey or cognac
1 tbsp green peppercorns, lightly crushed
salt and freshly ground black pepper
Preparation method
For the hot and sour cabbage, melt the butter in a lidded saucepan and add the cabbage, vinegar and salt. Reduce the heat, cover with a lid and cook over a low heat for one hour.
Stir in the apples, raisins, ginger and sugar, and cook for a further 30 minutes.
Stir in the white pepper and season to taste with sugar and salt.
Meanwhile, for the pie, preheat the oven to 180C/350F/Gas 4.
Tip all of the pie ingredients, except the pastry and eggs, into a food processor and blend until well combined and finely chopped. Tip the filling into a bowl, cover with cling film and leave to chill in the fridge.
Cut the pastry into two pieces and roll each piece out on a floured surface to a thickness of 5mm/¼in.
Place each piece of pastry onto a baking tray and chill in the fridge for 20 minutes.
Cut a 24cm/9½in circle from one of the pieces of dough and brush with the beaten egg. Place the filling mixture into the middle of the pastry and pat into a dome shape, leaving a border of 5cm/2in around the edge.
Brush the edge with egg wash and top with the other piece of pastry. Use your hands to pat the pastry around the filling and seal the edges. Trim the edge and brush with the remaining beaten egg.
Pierce a small hole in the centre of the top and use the tines of a fork or a toothpick to decorate the top of the pie. Leave to chill in the fridge for 20 minutes.
Bake in the oven for 30-40 minutes, or until the pastry is cooked and golden-brown.
Meanwhile, for the sauce, heat the stock and cream in a saucepan until boiling and continue to cook for 2-3 minutes, or until thickened slightly. Add the whiskey (or cognac) and green peppercorns, reduce the heat and simmer for 1-2 minutes. Season to taste with salt and freshly ground black pepper.
Serve the pie on a large plate with a bowl of cabbage and a jug of the sauce alongside.
