Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 16

· 500ml good beef or game stock

· 100g sweet potatoes, diced

· 100g swede, diced

· 100g carrots, diced

· 100g onions, diced

First make the pastry. Sift the flour and salt into a bowl, then add the cold butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Gradually stir in enough milk to form a soft but not sticky dough; you might not need all the milk. Wrap the pastry in cling film and chill for an hour or so.

Bring the stock to a simmer in a pan, then add the diced vegetables and cook for 6–8 minutes, until they start to feel tender. Remove the vegetables from the stock and set aside. Boil the stock until it has reduced to a thick, syrupy coating consistency. Set aside to cool a little.

Cut the game into thin strips, then cut across to make small pieces. Place in a bowl with the lardo, minced veal, garlic, four-spice powder and the leaves from the thyme sprigs. Mix well and season generously with salt and pepper. Stir in the reduced beef stock to give a moist mixture, but don’t make it too wet.

Divide the pastry into 6 pieces and roll each one out into a circle about 3mm thick; you could use a plate or an upturned bowl to trim it to shape. Spoon the filling generously along the centre of each one. Brush the edges of the pastry with a little beaten egg, then bring the sides up over the filling and press together firmly to seal, crimping them by pinching between your thumb and forefinger. Place the pasties on a baking sheet lined with baking parchment and brush with beaten egg. Chill for about 20 minutes, then brush again with egg to give a good golden finish.

Place in an oven heated to 200ºC/Gas Mark 6. Bake for 15 minutes, then reduce the temperature to 180°C/Gas Mark 4 and bake for another 20–25 minutes. Serve warm or cold.