Small game pies

Name: Small game pies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 300 g Flour; 170 g Butter or margarine; 1 tablespoon (15 g) Sugar; 7-10 Tbsp Salt; 1 medium onion; 250 g Minced beef; 200 g Pork sausage; 2 Eggs (size M); 6 TABLESPOONS Whipped cream; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp white pepper; 1 TEASPOON dried marjoram; 3 Rabbit fillets (approx. 80 g each); 6 discs Bacon; 1 TABLESPOON Oil; 3 sheets white gelatine; 1/8 l noble-sweet white wine; 1/8 l Wild Fond (glass); 6 half peaches from the can; 6 Tl Cranberries from the glass; 7-10 Tbsp Parsley; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

300 g Flour
170 g Butter or margarine
1 tablespoon (15 g) Sugar
7-10 Tbsp Salt
1 medium onion
250 g Minced beef
200 g Pork sausage
2 Eggs (size M)
6 TABLESPOONS Whipped cream
2 TABLESPOONS Breadcrumbs
7-10 Tbsp white pepper
1 TEASPOON dried marjoram
3 Rabbit fillets (approx. 80 g each)
6 discs Bacon
1 TABLESPOON Oil
3 sheets white gelatine
1/8 l noble-sweet white wine
1/8 l Wild Fond (glass)
6 half peaches from the can
6 Tl Cranberries from the glass
7-10 Tbsp Parsley
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Flour

Directions

1
Knead flour, 150 g fat, sugar, 1 pinch of salt and 75 ml cold water. Put the dough in a cool place for about 2 hours. Peel and chop the onion and fry in the remaining fat. Knead with minced meat, ground pork, 1 egg, 5 tablespoons cream and breadcrumbs.
2
Season with salt, pepper and marjoram. Season fillets. Wrap 2 slices of bacon around each fillet. Fry in oil for about 5 minutes. Let the fillets cool down and cut in half. Grease 6 tartlet cups (each approx. 10 cm Ø) and sprinkle with breadcrumbs.
3
Roll out dough on flour. Cut out 6 circles (12 and 10 cm Ø each). Press larger ones into the moulds. Spread the minced meat on top. Press the fillets in the middle and cover with minced meat. Place smaller circles on top and press the edges together.
4
Prick a small hole in the middle. Separate one egg. Cut out figures from the rest of the dough, brush with egg white and stick them on the pies. Whisk egg yolk with remaining cream. Spread the pies with it.
5
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. Let the pies cool down. Soak the gelatine. Warm up the wine and stock. Dissolve gelatine in it. Season. Pour into a flat mould and allow to set.
6
Dice the jelly. Arrange pâtés with jelly cubes, peach halves and cranberries on plates. Garnish with parsley.