Hare & Juniper Pasty

Name: Hare & Juniper Pasty
Yield: Serves 8
Ingredients: James’ vinaigrette; 4 slices of cured air-dried ham; salad leaves; 150 g butter; 400 g plain flour; marjoram or sage; salt; 1 egg; 50 g lard; 2 shallots, finely sliced; 100 ml white wine vinegar; 150 g girolle mushrooms; spring of thyme; 1 bay leaf; 1 tblsp sugar; 1 tsp pink peppercorns; 3 white onions, peeled; 4 carrots, peeled; sea salt; 2 skinned and oven-ready hares; 2 large potatoes, peeled; 2 litres chicken stock; 1 leek; 4 celery sticks; 1 tsp crushed juniper berries; 2 bay leaves; 1 glass red wine; 2 sprigs of thyme; 100 g plain flour; bunch of flat parsley

Hare and Juniper Pasty with Pickled Girolles and Crispy Air Dried Ham

Preparation info

Serves
8

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

The pasty can be served as a smaller canapé, which always go down really well with our customers. The pickled mushrooms and quince chutney are a great combination that cuts through the richness of the hare.

Ingredients

For the shortcrust pastry

400 g plain flour
150 g butter
50

Main course

Method

To make the pastry, sieve the flour into a mixer with the beater attached, add the fat and mix in the until a fine crumb. Add the egg, a pinch of salt and a teaspoon of chopped marjoram. Bring the pastry together, and add a little cold water if too dry. Remove from the mixer, cover with cling film and rest in the fridge for at least 2 hours.

Pre-heat the