There’s something magical about a hot pie on a crisp autumn day, and this Seasonal Game Pie with Red Adjika is no exception. Combining tender game meat with root vegetables and our flavour-packed Red Adjika paste, this dish is perfect for a weekend dinner when you want to treat yourself (and maybe some lucky guests) to something truly special.
Ingredients:
500g mixed game meat (such as venison, rabbit, or wild boar)
2 onions, chopped
2 carrots, diced
2 tbsp Happy Adjika Red Adjika paste
1 tbsp flour
200ml beef or game stock
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 sheet of shortcrust pastry
1 egg, beaten for glaze
Instructions:
Prepare the Filling: In a pan, brown the game meat. Add onions and carrots, cooking until softened. Stir in the Red Adjika paste, tomato paste, and Worcestershire sauce. Sprinkle in the flour and stir well. Add the stock and let it simmer for 30 minutes, until the meat is tender and the sauce has thickened.
Assemble the Pie: Transfer the filling to an ovenproof dish. Cover with shortcrust pastry, trimming the edges and pressing down to seal. Brush with the beaten egg.
Bake: Preheat the oven to 190°C and bake the pie for 30-35 minutes, or until the pastry is golden and crisp.
Serve: Serve piping hot with seasonal greens or root vegetables on the side.
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