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As I was using a smaller dish to cook it in I halved the amounts, but it still tasted very rich. Once I spooned the filling into the pie case and topped it off with a pastry lid (brushed with egg), I cooked it for a further 20 minutes to finish the pie.
I served it with savoy cabbage and red onion and mashed potatoes, as suggested by Ashley.
The meat was a tad expensive, my local butcher charged me £19 per kilo for mixed game that included guinea fowl as well as the usual game meat. However I only used half of it and have frozen the rest so I guess its not that expensive at £8.50 for a pie that will feed 2 - 3 persons.
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Thank you for taking the time to include your recipe/instruction in this forum.
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Location : England