Recipe: Perfect Flying Game, Bacon, Leek, Shallot & Mushroom Pie

Flying Game, Bacon, Leek, Shallot & Mushroom Pie. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan and add the shallots. Using a slotted spoon, remove the bacon to a plate.

Add minced garlic and minced shallots to the pan of bacon lard. Pour in the heated chicken stock and stir until. Puff pastry is often used for this type of pie but we prefer shortcrust. You can cook Flying Game, Bacon, Leek, Shallot & Mushroom Pie using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Flying Game, Bacon, Leek, Shallot & Mushroom Pie

1. It's 2 tbsp of vegetable oil.
2. It's 150 g of bacon, without rind and in small pieces.
3. Prepare 2 of leeks, sliced.
4. Prepare 3 of banana shallots, sliced.
5. It's 3 of carrots, halved longitudinally then halved.
6. It's 3 cloves of garlic, sliced thinly.
7. Prepare 150 g of chestnut mushrooms, sliced.
8. You need 2 tbsp of plain flour plus small quantity for dusting pastry.
9. You need 300 ml of dry white wine.
10. Prepare 500 ml of chicken stock.
11. Prepare 1 tbsp of red currant jelly.
12. You need 2 tbsp of crème fraîche.
13. It's of Salt.
14. You need of Ground black pepper.
15. Prepare 1 kg of mixed flying game.
16. You need 1 tbsp of Dijon mustard.
17. It's 1 tbsp of Mirin.
18. It's 2 of x 500 g JusRol shortcrust pastry.

Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Transfer the leeks to a bowl and let it cool. Once the leeks are cooled, add the bacon and the shredded cheese and give it a good mix.

Flying Game, Bacon, Leek, Shallot & Mushroom Pie step by step

1. Heat 1 tbsp of oil in a casserole and gently fry the bacon for 2 minutes, stirring occasionally..
2. Add remaining oil and fry the leeks, shallots, garlic and mushrooms for 4-5 minutes, stirring occasionally, until all softened but not burnt..
3. Add the carrots and stir for 2 minutes..
4. Quickly stir in the flour, the add the wine and fast-simmer to reduce by half, stirring frequently..
5. Add the stock, stir well and stir in the red currant jelly and crème fraîche..
6. Add the meat, stirring gently but thoroughly, bring to the boil, reduce to a simmer cover and cook for 35 minutes, stirring occasionally..
7. Season, stir the mustard and Mirin in well and then remove from heat and leave to cool..
8. Pre-heat the oven to Gas Mark 6 or electric equivalent (170C Circotherm). Lightly grease the pie dishes. Split each block into 1/3 and 2/3. Lightly flour your work table and roll each portion out as you need it to proceed..
9. In each dish, lay a 2/3 portion of pastry. Apportion the meat, etc. equally between the dishes and reserve the cooking liquid coz it’ll make scrumptious gravy! Then lay a 1/3 portion on the top of each dish. Crimp the edges. Make three small incisions in the top of each pie to allow steam to escape. If you want to put one of the pies in the freezer for later, do not make these incisions. However, if the JusRol has already been frozen, then you must cook the pie before freezing..
10. Cook the pies in the pre-heated oven for 40-45 minutes or until the pastry looks nicely cooked..
11. Serve onto warmed plates with your choice of accompaniments..

In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Add the bacon/leek/cheese mixture to the tart shell. Line a baking sheet with aluminum foil and place a nonstick wire rack on top. Remove the bacon from the oven and brush it on both sides with maple syrup. Transfer pastry rectangles to a large baking sheet, spacing slightly.