Hare & Juniper Pasty

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

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


For the shortcrust pastry

  • 400 g plain flour
  • 150 g butter
  • 50


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