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Partridge and Grouse Pie recipe

PUBLISHED: 16:45 06 November 2015 | UPDATED: 09:20 19 January 2016

Game pie served with fresh vegetables

Game pie served with fresh vegetables


Try this fast food version of game pie which can be made in double quick time if you buy ready prepared short crust pastry

Serves 4


TOP TIP Use oven ready grouse and partridge

Breasts of two grouse

Breasts of two partridge

1 Spanish onion peeled and chopped

4 cloves of garlic peeled and chopped

4 carrots washed, peeled and chopped

2 leeks washed, peeled and chopped

1 large glass of sweet sherry

2 pints of chicken stock

1 jelly chicken stock cube

1 tbsp tomato puree

2 tbsp olive oil

1 tbsp redcurrant jelly


Simmer grouse and partridge breasts in chicken stock for three minutes then roast at 180 degrees for three minutes.

Rest the meat for three minutes.

Carve the meat and place in four single pie dishes.

Add the filling ingredients.

Top with pastry.

Bake at 180 degrees for 25 minutes

Short crust pastry


480g plain flour

240g salted butter diced

1 large free range egg

Splash of cold water to bind


Rub together plain flour and diced butter until it looks like sand.

Mix in the beaten egg.

Use a splash of cold water and bring pastry together in a ball.

Rest the pastry in the ‘fridge for 30 minutes.

Roll out pastry to place on top of the pie dishes.

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