- 2 tbsp sunflower oil
- 750g game meat (see tip below), cut into cubes
- 1 fennel bulb, sliced
- 1 onion, chopped
- 2 tsp plain flour, plus extra to dust
- 300ml game or chicken stock
- 150ml red wine
- 1 tbsp redcurrant jelly
- Salt and pepper
- 250g ready-made puff pastry
- 1 egg, beaten
- Heat the oil in a large heavy-bottomed pan placed over a high heat. Cook the game in batches until browned. Remove from the pan and drain on kitchen paper.
- Lower the heat, add the carrots, fennel and onion and cook, stirring occasionally, for approx. 5 minutes then add the 2 tsp flour and cook for another minute.
- Gradually add the stock and bring to the boil, stirring, until slightly thickened. Add the game, wine and redcurrant jelly and season. Cover, reduce the heat to low, simmer gently for 1 hour then leave to cool.
- Preheat the oven to 200°C/400°F.
- Lightly dust a work surface with flour and roll out the pastry to approx. 5mm thick. Cut out 8 circles slightly larger than the Mini Casserole Pans. Cut 8 long strips of pastry from the trimmings and press onto the rims of the casserole pans.
- Fill the casseroles with the game mixture. Brush the pastry strips with water, top with the pastry circles and gently press the edges together. Cut decorative shapes from the pastry trimmings, brush the bottoms with a little beaten egg and place on top of the pies.
- Using a sharp knife, cut a hole in the top of each pie to let the steam escape. Glaze the pastry tops with beaten egg and bake for 25-30 minutes until the pastry is well risen and golden.
Tip: You can use any game meat but we used pheasant, pigeon, duck and venison.
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