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By Mark Hinge
Tuesday, 05 August 2008
Mark Hinge cooks up the perfect pastry picnic dish for this year’s Game Fair
Ingredients
• rabbit • mushrooms • onion • garlic • vegetables • olive oil • dried thyme • lemon • salt and pepper • puff pastry • milk
Method
1. Finely chop the game, mushrooms, onion, garlic and vegetables. Cook the mixture down in a frying pan with a good splash of olive oil. Season well and add a really good amount of dried thyme. Leave it to reduce and stir occasionally, adding the juice of half a lemon. Once cooked, remove from the heat and leave it to stand.
2. Remove the puff pastry from the packet. Cut the pastry into four equal squares and roll out each square on a lightly floured surface using a floured
rolling pin. Turn the pastry continuously as you roll.
3. Spoon the game mixture into the middle of the pastry squares and fold each side in, leaving a small gap in the middle to let out the steam. Place on grease-proof baking paper and then on to a baking tray. Brush with milk and cook at 200ºC for about 20 minutes until browned. Serve hot or cold.
Tips
Any game can be used in this recipe. Packet puff pastry is easy to use but don’t roll it out too thickly or it won’t cook through. It should be roughly the thickness of a beer mat. Make sure everything is as finely diced as possible, including your vegetables (I always include some broccoli). Brushing the game parcel with milk makes the pastry an appetising golden colour. Keep an eye on the pastry when it’s cooking.
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