Game pie

A renaissance game pie, called a “postej” in Danish.

You can make a simpler version by using a casserole dish instead of the base dough and just add a short crust lid to the dish. It should be good, but doesn’t look as impressive. The dish can be made well in advance and be served either hot or warm or at room temp.

Credit: Casing crust: “Postejdej nr. 2”  printed in “Historisk Kogebog” af Else-Marie Boyhus but is originally from Haldahl’s cookbook from 1883. The top crust “Mørdej uden sukker” is from  “Renæssancemad” by Bi Skaarup. The filling is inspired by recipes from both books.

  • Prep Time: 30m
  • Cook Time: 40m
  • Total Time: 2h 10m

Ingredients

Base Crust

  • 500 grams wheat flour
  • 125 grams butter
  • 1 teaspoon salt
  • 170 milliliters water boiling

Shortcrust (top crust)

  • 250 grams wheat flour
  • 150 grams butter
  • 1 egg
  • 1 teaspoon salt
  • 50 milliliters water optional
  • 1 egg mixed for the crust lid

Filling

  • 500 grams game meat in small dices (or alternatively beef)
  • 100 grams grapes roughly chopped
  • 100 grams raisins
  • teaspoon salt
  • 1 onion small, peeled and diced
  • teaspoon thyme fresh or dry
  • teaspoon basil fresh or dry
  • nutmeg to taste
  • 1 tablespoon butter for frying

Instructions

Base crust

  1. Melt the butter in the boiling water
  2. Put the flour in a bowl and mix it with the salt. Make an indentation in the little Mountain of flour (like you do with pasta dough).
  3. Add in the water/butter mix, one third at a time, and mix it in with the rest, until you have a smooth pie dough.
  4. Add it to a plastic bag and let it rest for an hour in the fridge.

Shortcrust (top crust)

  1. Rub the butter and flour together in with your fingertips until the mixture resembles fine breadcrumbs.
  2. Add eggs and water and mix it together until you have a smooth pie dough.
  3. Add it to a plastic bag and let it rest for an hour in the fridge.

Filling

  1. We start by preparing the meat using a technique that is called "indpassering" in danish but I have no idea what's called in English - sorry. It is basically frying in a pan with spices.
  2. So, add all the spices to the meat (you can use many more if you want).
  3. Melt the butter in a pot, add the onion and meat and brown it.
  4. Mix the raisins and grapes together

Assembling and baking

  1. Roll out the base crust and place it in a cake tin with a loose bottom. Let it hang over the edges for now.
  2. Put in half the grape and raisin mix.
  3. Add the meat mix and cover it with the rest of the grapes/raisins.
  4. Roll out the shortcrust (it don't have to be all that thin) and cut out a circle that fits the size of your tin and place it over the filling.
  5. Fold over the base crust over, so there is an overlap. You can now decorate the top of the lid with pretty shapes of shortcrust if you feel creative.
  6. Brush the lid and the edges with a mixed egg.
  7. Bake at 200 C (375 F) for about 35-45 minutes until the crust is golden brown.

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