Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1 pound ground venison
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh thyme
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Knife
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, and bell pepper and cook until softened, about 5 minutes.
3. Add the thyme, oregano, and tomato paste and cook for 1 minute.
4. Add the wine and chicken broth and bring to a simmer.
5. Add the venison, pork, and beef and cook until the meat is no longer pink, about 10 minutes.
6. Add the peas, corn, carrots, and celery and cook for 5 minutes.
7. Sprinkle the flour over the mixture and stir to combine.
8. Add the salt, pepper, parsley, chives, and thyme and stir to combine.
9. Transfer the mixture to the prepared pie plate.
10. Cut the puff pastry into a 9-inch circle and place it over the filling. Crimp the edges to seal.
11. Brush the top of the pastry with the beaten egg.
12. Bake for 25-30 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 15g
Carbohydrates: 16g
Protein: 22g
Substitutions for Ingredients
- Ground venison can be substituted with ground turkey or chicken.
- Dry white wine can be substituted with chicken broth.
- Frozen puff pastry can be substituted with homemade pastry dough.
Variations:
- For a vegetarian version, omit the meat and add extra vegetables such as mushrooms, zucchini, or eggplant.
- For a spicier version, add 1/4 teaspoon of cayenne pepper to the filling.
Tips and Tricks:
- To ensure the pastry is golden brown and crisp, brush it with the beaten egg before baking.
- To prevent the pastry from shrinking, make sure to crimp the edges tightly.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve with a side of mashed potatoes or roasted vegetables.
- Garnish with fresh herbs such as parsley or chives.
Garnishes:
- Chopped fresh parsley
- Chopped fresh chives
- Chopped fresh thyme
Pairings:
- Red wine
- White wine
- Beer
Suggested Side Dishes:
- Mashed potatoes
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the pastry is not golden brown after baking, brush it with a little more beaten egg and bake for an additional 5 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Game pie is a traditional British dish that dates back to the 18th century. It was originally made with wild game such as pheasant, rabbit, and venison.
Flavor Profiles:
This dish has a savory flavor with hints of garlic, onion, and herbs.
Serving Suggestions:
- Serve with a side of mashed potatoes or roasted vegetables.
- Garnish with fresh herbs such as parsley or chives.
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Region: British