Jus Rol Announces the face of British Pie Week 2009

Hurrah! It's British pie week.

The votes have finally been counted and the winner of the 2009 British Pie Week Challenge is the Keyston Game pie, created by Ashley Robins at the Keystone in Guildford, Surrey. A homely mix of mixed game, mushrooms and bacon topped with flaky pastry was the perfect winning combination.

Pie Guy, Ashley Robins

The winning game pie creator, Ashley Robins comments, “our game pie is a huge hit at the weekly Keystone Pie Night. Customers love the strong flavours pulled together in a hearty but exceptional value dish. All the game is sourced locally by our butcher, I cannot make them quick enough!”

If you would like to try out Ashley Robins winning pie then here is the recipe:

KEYSTONE GAME PIE

Ingredients:

2 tbsp olive oil
2 large red onions, peeled & diced
120g field mushrooms, sliced
120g smoked back bacon, diced
1 kg of mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced
1 clove garlic, peeled & crushed
Zest & juice of 1 orange
70ml port
300ml chicken stock
1 tbsp redcurrant jelly
4 bay leaves
30g plain flour
Salt & pepper to taste
1.2kg Jus-Rol shortcrust pastry
1 free-range egg, beaten
Round metal skillet, 33cm diameter

Method:

1.Heat a tablespoon of oil, brown the game in batches, keep on one side.
2.Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
3.Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port.
4.Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
5.Heat the oven to Gas 5.
6.Flour the inside of the metal skillet – do not grease. Roll out pastry base & press into the skillet, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre. Glaze with beaten egg.
7.Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C.

Cut a generous wedge & serve with creamy mash, steamed savoy cabbage & red onion gravy.

British Pie Week in association with JUS-ROL pastry runs from 2 - 8 March 09.

www.britishpieweek.co.uk
www.thekeystone.co.uk