Curried Christmas Game Pie

INGREDIENTS

• 2lb (~1kg) whole rabbit meat, de-boned and cut into pieces
• 0.5lb (~250g) button mushrooms, sliced thin
• 12 quail eggs, pre-boiled and de-shelled
• 1/8 cup of Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)
• 1 tsp ground black pepper
• 1/2 tsp ground mace
• 1 tsp ground cloves
• 2 tsp salt
• Mixed herbs (A handful each of parsley, thyme, sage), finely chopped
• 1/2 cup (120ml) port
• For the jelly filling:
  • 300 ml beef stock, warmed
  • 6 sheets of gelatine, soaked in cold water till softened
• For the pastry:
  • 1 kg flour
  • 5 eggs
  • 338 g cold salted butter
  • 120 ml ice water
  • Egg wash for pie decoration
• For the pie lining:
  • 200 g minced lamb
  • 200 g smoked bacon, rind removed and chopped into pieces
  • 50 g breadcrumbs
  • 1 tsp ground black pepper

METHOD

1. In a bowl, combine the chunks of rabbit meat with the Homiah Malaysian Red Curry Kit. Give it a firm massage so the meat is fully covered in the spice paste, and set aside to marinate for at least 20 minutes
2. Mix butter, eggs, and flour together with a fork or pastry cutter. When the mixture starts looking like a coarse meal, drizzle in ice water a tablespoon at a time and stir to combine. Stop adding water when the dough begins to form large clumps and not feel overly sticky. Cover and let it rest in the fridge for 30 minutes.
3. Grease the inside of a 7” x 4” springform pan or pie mold with some butter.
4. Transfer the dough to a floured surface. Do not roll the pastry out; instead shape it into a rough pyramid with your hands. Press down into the top with your thumbto make a hole. Place the pastry pyramid inside your greased pie mold and slowly ease the dough onto the sides. Cut off and save the excess pastry and keep it chilled in the fridge (They will be used to make the top pie crust later.)
5. Mix the minced lamb, chopped bacon, breadcrumbs and black pepper together into a rough paste. Line the walls of the pie with the paste.
6. Start layering the pie with 1/4 of the mushrooms, followed by a few slices of rabbit meat, chopped mixed herbs, quails’ eggs, spices, and salt as desired. Repeat until the pie mold is filled to the top. Finish by pouring in the port.
7. Return the filled pie mold to the fridge to chill for 30-45 minutes.
8. Roll out the remaining pastry dough to make the pie lid. Place it on top of the pie and cut off the excess. Make a decorative border around the rim using your fingers, securing it with egg wash and crimping it decoratively. Use the excess pastry to decorate the pie as you wish. Then, make a small air hole/steam vent on top of the pie lid with a knife or a pie bird. Return the pie to the fridge to chill for 30 minutes.
9. Preheat the oven to 180°C.
10. When ready to bake, place the pie in the middle of the oven and bake 90 minutes. If the top is browning too quickly, cover loosely with a sheet of aluminum foil halfway through the bake.
11. Once the pie is cooked, remove from the oven and let cool until it reaches room temperature. Transfer the pie to a refrigerator and chill for an hour or two.
12. Prepare the jelly filling by softening six sheets of gelatine in cold water for 5 minutes. Once the gelatine is soft, lift them from the water and wring gently to remove excess liquid. Place the softened gelatine into the warm beef stock and stir until gelatine is dissolved. Once it’s cooled to room temperature, slowly pour the mixture into the steam hole on the pie lid using a funnel, this will help solidify the filling and preserve the meat for longer. Let it chill overnight in the fridge to set.
13. The next day, remove the pie from the fridge and let it come to room temperature. Unmould the pie and serve on your favorite plate for a stunner of a Christmas pie!