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Serves 4.
Ingredients
1 pack Diced Game Birds 400g
20g Butter
250g Pork Mince
4 tbsp Sour Cream
4 tbsp Whisky
80g Cheddar Cheese (grated)
80g Dried Cranberries
1 bunch Parsley (chopped)
Salt & Pepper
500g Puff Pastry
1 Egg Yolk
Instructions
Pre heat the oven to 180ºC/350ºF/Gas 4. Grease a 1ltr pie dish with butter. Mix together the butter, pork mince, whisky, sour cream, cheddar and cranberries and place into the pie dish. Sprinkle with parsley.
Pat dry the diced game birds with kitchen paper and season with salt and pepper. Place the game birds equally on top of the meat mixture. Brush the pie dish rim with egg yolk. Roll out the pastry to 5mm thick to fit the pie dish and place on top. Press the pastry onto the rim carefully. Brush the pastry with the left over egg yolk.
Bake in the middle of the oven for 35-40 minutes. Serve immediately.
Serve with potatoes and root vegetables.
Ingredients
1 pack Diced Game Birds 400g
20g Butter
250g Pork Mince
4 tbsp Sour Cream
4 tbsp Whisky
80g Cheddar Cheese (grated)
80g Dried Cranberries
1 bunch Parsley (chopped)
Salt & Pepper
500g Puff Pastry
1 Egg Yolk
Instructions
Pre heat the oven to 180ºC/350ºF/Gas 4. Grease a 1ltr pie dish with butter. Mix together the butter, pork mince, whisky, sour cream, cheddar and cranberries and place into the pie dish. Sprinkle with parsley.
Pat dry the diced game birds with kitchen paper and season with salt and pepper. Place the game birds equally on top of the meat mixture. Brush the pie dish rim with egg yolk. Roll out the pastry to 5mm thick to fit the pie dish and place on top. Press the pastry onto the rim carefully. Brush the pastry with the left over egg yolk.
Bake in the middle of the oven for 35-40 minutes. Serve immediately.
Serve with potatoes and root vegetables.
