How to Cook Tasty Flying Game Bacon Leek Shallot Mushroom Pie

Without fail making ultimate Flying Game, Bacon, Leek, Shallot & Mushroom Pie easy, delicious, practical.

Good Evening every body, at this time you get present recipe Flying Game, Bacon, Leek, Shallot & Mushroom Pie with 18 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 11 stages of easy cooking Flying Game, Bacon, Leek, Shallot & Mushroom Pie.

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

1. Needed 2 tbsp : vegetable oil.

2. Prepare 150 g : bacon, without rind and in small pieces.

3. Prepare 2 : leeks, sliced.

4. Needed 3 : banana shallots, sliced.

5. Prepare 3 : carrots, halved longitudinally then halved.

6. Prepare 3 cloves : garlic, sliced thinly.

7. Needed 150 g : chestnut mushrooms, sliced.

8. Prepare 2 tbsp : plain flour plus small quantity for dusting pastry.

9. Prepare 300 ml : dry white wine.

10. Prepare 500 ml : chicken stock.

11. Needed 1 tbsp : red currant jelly.

12. Prepare 2 tbsp : crème fraîche.

13. Prepare : Salt.

14. Prepare : Ground black pepper.

15. Needed 1 kg : mixed flying game.

16. Prepare 1 tbsp : Dijon mustard.

17. Prepare 1 tbsp : Mirin.

18. Needed 2 : x 500 g JusRol shortcrust pastry.

If all ingredients Flying Game, Bacon, Leek, Shallot & Mushroom Pie it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Flying Game, Bacon, Leek, Shallot & Mushroom Pie

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..

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