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Game Pasties

  • May 7
  • 2 min read

These hot, flaky pasties, aren’t as fussy as you might think. Team with creamy mashed potato or chips and lots of gravy or, if you feel like something a bit different, leave to cool and serve with a fresh salad.


Prep: 45 mins | Cook Time: 25 mins | Serves: 2


Game Pasties

INGREDIENTS

  • 50g carrot, diced

  • 50g onion, diced

  • 20g chestnuts, chopped

  • 25g diced pigeon

  • 25g diced pheasant

  • 25g partridge, chopped

  • 2x red skin potatoes

  • Ready-made pastry

  • Fresh thyme

  • 1x egg yolk

METHOD


1. Bake the red skin potatoes in the oven until soft, scoop out the potato from the skin and mash up in a bowl. It doesn’t need to be smooth; a lovely, chunky texture will help your pasties.


2. Dice all the meat and vegetables into 1cm cubes, then combine everything with the mashed potato. So long as you’ve chopped everything small enough, all the ingredients will cook through while the pasties are in the oven.


3. Season well with salt and pepper and sprinkle over some fresh thyme leaves.


4. Roll out the pastry until it’s roughly the thickness of a pound coin. Place a saucer on the rolled pastry and cut around it to make 2 circles.


5. Spoon the game mixture into the centre of the pastry circles, leaving a good 2.5cm around the edge to seal the lids.


6. Brush the 2.5cm space with egg yolk and fold in half. Using a fork, press down around the sides of the pastry to seal.


7. Use a knife to decorate the top of the pasties with any pattern you like, then brush with egg yolk.


8. Heat the oven to 170 degrees and bake for 25 minutes until golden brown.


9. Remove from the baking tray and serve straight away.

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