500g Premium Game Wild Pork Dice
20ml olive oil
150g onion, diced
1 apple, peeled and diced
2 garlic cloves, crushed
50ml dry sherry or white wine
1 bay leaf
½ tsp sage, dried
1 tsp paprika
200ml chicken stock
Salt and pepper (to taste)
Store bought or homemade pastry
1. Heat half the oil in a pan and brown the diced meat in batches. Remove from pan and set aside.
2. Using the remaining oil, cook the onion, apple and garlic for 5 minutes.
3. Deglaze the pan with sherry or white wine. Return the meat to the pan with the bay leaf, sage and paprika. Add the stock. Cover and cook over a low heat for 1-2 hours until tender. Stirring occasionally. Once cooked transfer to a shallow tray to cool.
4. Line a 20cm pie dish with pasty and fill with the cooled meat mixture. Cover with pastry lid and seal the edges. Make small slits in the top with a knife. Brush with egg wash or milk and bake at 200C for approximately 30 minutes or until the pastry is golden.