Equipment
Ingredients
Hot Water Crust Pastry
- 450 g strong white bread flour
- 175 g lard, cubed
- 150 ml water
- 5 g salt
Game Filling
- 500 g mixed game meat, diced into 1cm cubes
- 300 g pork belly, minced or finely diced
- 150 g smoked bacon, finely chopped
- 10 g salt
- 2 g black pepper, freshly ground
- 2 g ground mace
- 2 g juniper berries, crushed
- 5 g fresh thyme, leaves only, chopped
Aspic Jelly & Glaze
- 300 ml chicken or game stock
- 5 g unflavored gelatin powder
- 30 ml port wine
- 1 egg, beaten
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 613 kcal
- Protein
- 22 g
- Carbohydrates
- 36 g
- Fat
- 41 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 956 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 53 mg
- Potassium
- 325 mg
- Calcium
- 28 mg
- Iron
- 4.7 mg
- Magnesium
- 29 mg
- Phosphorus
- 220 mg
- Zinc
- 0.8 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.87 mg
- Riboflavin
- 0.31 mg
- Niacin
- 4.1 mg
- Folate
- 21 mcg
- Water
- 109 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, thoroughly combine the diced game meat, minced pork belly, smoked bacon, salt, pepper, mace, crushed juniper berries, and thyme. Set aside.
Preheat your oven to 200°C/390°F. Grease the 20cm springform cake tin.
In a medium saucepan, gently heat the lard and water until the lard has completely melted, then bring to a rolling boil.
Place the strong white bread flour and salt in a bowl. Pour the boiling lard mixture into the flour and stir quickly with a wooden spoon until it forms a dough. Once cool enough to handle, knead briefly until smooth.
Working quickly while the pastry is still warm, cut off two-thirds of the dough. Roll it out with a rolling pin and press it into the base and up the sides of the springform tin, leaving an overhang.
Pack the meat mixture tightly into the pastry-lined tin, pressing down firmly to remove air pockets. Create a slight dome shape in the center.
Roll out the remaining third of the pastry to form the lid. Brush the overhanging edges of the base with beaten egg, place the lid on top, and crimp the edges together tightly to seal. Cut a 2cm hole in the very center of the lid.
Brush the entire top of the pie with the remaining beaten egg using a pastry brush.
Bake at 200°C/390°F for 30 minutes, then reduce the oven temperature to 160°C/320°F and bake for an additional 90 minutes. The internal temperature of the filling should reach 74°C/165°F.
Remove the pie from the oven and let it cool completely in the tin at room temperature.
While the pie cools, prepare the jelly. Heat the stock and port wine in a small saucepan. Whisk in the gelatin powder until completely dissolved, then let it cool slightly.
Once the pie is completely cold, insert a small funnel into the central hole and carefully pour in the liquid jelly in stages, pausing to let it settle. Chill the pie in the refrigerator overnight to set.
Chef's Notes
- Hot water crust is unique because it is shaped while warm. If you find the dough becoming unyielding, a very brief 5-second burst in the microwave can restore its pliability.
- The resting period before pouring the jelly is crucial. If the meat is still warm, the jelly will melt into the meat fibers rather than filling the cavities to create that distinct glossy layer.
- When pouring the jelly, tap the tin gently on the counter to dislodge any trapped air bubbles inside the pie casing.
- Bring the pie out of the refrigerator 30 to 45 minutes before serving. The flavors of the heavily spiced game and the texture of the crust are drastically improved when not eaten straight from the cold.
Storage
Refrigerator: 1 week — Keep tightly wrapped in parchment paper or beeswax wrap.
Troubleshooting
Pastry cracks during assembly or baking
Cause: The hot water crust was allowed to cool too much before shaping, or rolled too thin
Fix: Patch cracks with leftover raw dough before baking. If baked, seal cracks with softened butter before pouring jelly.
Prevention: Work quickly while the dough is warm and pliable. Keep reserved dough wrapped in a warm, damp cloth.
Jelly leaks out of the pie when pouring
Cause: A crack in the pastry casing or an improperly sealed crimp
Fix: Stop pouring, chill the pie for 30 minutes so the leaked jelly sets, then plug the hole with softened butter and resume pouring.
Prevention: Ensure thick, even walls when lining the tin and crimp the lid securely.
Meat filling is dry and crumbly
Cause: Insufficient fat in the meat mix
Fix: Cannot be fixed after baking, but ensure plenty of jelly is added to provide moisture.
Prevention: Always include the full amount of pork belly; game meats are very lean and require added fat.
Cultural Context
Game pies boast a rich history in British culinary tradition, originating as a pragmatic method to preserve the autumn hunt harvest through harsh winters. Historically, the dense hot water crust was designed primarily as a baking vessel and storage container rather than to be eaten, but it eventually evolved into the delicious, edible casing we know today. Now, it stands proudly as a celebrated centerpiece for Boxing Day feasts and winter gatherings.
