Hare & Juniper Pasty

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

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