Monday 14 March 2011

Life of Pi

It's March 14th - or, as the Americans might write it, 3.14. Pi day, in fact. The mathematical constant without which re-calculating quantities for round cake tins becomes a bear of a job.

And to celebrate Pi, I present you with a pie. It's a bit of a cheat, taking full advantage of short-cutty convenience foods, but it's a damn good pie.

Game Pie

1 tbs olive oil
1 bag diced soffrito mix
1 tub smoked bacon lardons
300g diced wild rabbit
300g diced venison
3 crushed juniper berries
1 tub Bordelaise sauce that was tucked away in the freezer for a rainy day
1tbs flour
2tbs booze (I used whisky because it was there)
1 pack frozen butter shortcrust
1/2 pack frozen butter puff
1 eggyolk

Soften the soffrito in a heavy-based pan in the olive oil & add the lardons. Add the meat, juniper berries and Bordelaise sauce, bring to the boil and turn down to a simmer, covered for about an hour or until tender. Drain the meat into a colander, reserving the liquid and returning it to the pan. Mix the flour with the booze to a smooth paste and slowly add to the reserved liquid, stirring constantly. Bring back up to the boil and reduce the sauce until it forms a luscious thick gravy. Stir the meat back in and allow to cool.

Line the base of the pie dish with the shortcrust, pack in the cooled game stew and top with the puff pastry. Cut a hole in the top so steam can escape and decorate with the mathematical symbol of your choice. Glaze the pit with the beaten eggyolk and bake at 175C for about 45 minutes or until it is appetisingly browned and there are little bubbles of boiling stew erupting from the airvent.

Serve with a green vegetable and a glass of red wine.


Gemma said...

This looks delicious. It would have been the perfect weather for a pie at the weekend - cold with snow, sleet, hail and rain. Is Spring starting soon?!

Emily @ said...

Not too keen on the filling but love the decoration :)

kat said...

oh how i love me a good meat pie!

Simona said...

I always miss this event: too bad. That's some hearty pie and it looks very nice.

Bettina Douglas said...

love the pi!

You cannot be serious: bag of soffrito mix?

Unknown said...

I've never heard of sofrito mix - I don't think we get it here. This doesn't sound all that cheat-y though! It looks gorgeous, I love the idea of a splash of whisky in it :)

Alicia Foodycat said...

Gemma - The blossoms are out, but I feel sorry for them.

Emily - Thanks!

Kat - hard to beat isn't it?

Simona - this took some forward planning.

Mother - I bought pancakes last Tuesday too.

Laura - finely diced onion, carrot and celery. Brilliant stuff.

Heather S-G said...

That's a gorgeous savory pit! And who cares about shortcuts when it so many fabulous things in it. YUM!

Choclette said...

Great concept using the date for a pie - good book too.

Dharm said...

That does look darn delicious!! I would love some and I love the Pi on the Pie!!

Alicia Foodycat said...

Heather - the shortcuts certainly make it more achieveable.

Choclette - I haven't read it!

Esi said...

Nice way to celebrate "Pi" day.

Alicia Foodycat said...

Dharm - I got a bit of a geeky thrill out of the pi too!

Esi - thanks!

Contabili Bucuresti said...

Hmmm seems to be delicious. I will definetly try this recipe in this weekend. I only hope to be like yours :)


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