We were up to our oxters in left-over slow-cooked hare, and wondering what to do with it all.
It had been cooked the day before in red wine with black olives and streaky bacon and oregano and even more yummy things, and had with it about half a pint of sauce.
A pie, we decided, would best do justice to it.
And what a pie it was. Easily the best pie I’ve ever eaten and made. Actually, I haven’t made a pie for years, but I’m going to start again, after last night’s dinner. Seriously nom.
In the past I’ve made my own pastry, but this time I ran out of time and got myself 12 sheets of Pam’s finest puff pastry. It was a good buy, and there’s still more to be used today on, I fancy, a deep-dish apple pie. With lashings of cream.
You can never have enough nom.
left-over meat (obviously we used hare)
Juice from cooking, or gravy
1 carrot, diced
Preheat oven to 200 C.
Remove the meat from the bones. Lightly grease a pie dish. I used an old Pyrex deep dish – it depends on how much meat you have.
Working quickly, line the dish with pastry.
Put the meat into a large bowl, add the carrot and mix together. Put this into the pie dish and top with liquid – not quite covering the meat.
Brush the edges of the pastry with milk, and cover the pie with a sheet of pastry. Trim. Use a fork to make edges, as well as plenty of holes in the lid. Be as arty as you like. Brush with milk and bake in the oven for about 45 minutes – but keep an eye on it.
We had our hare pie with creamy mashed potato, a crisp little salad and carrots, because the hare filling has a strong flavour. It really was really very good.
And if I’m not mistaken, there’s just one piece left for my lunch. If I get to the fridge first.