The spices, fruit, nuts and game of Elizabethan England inspired this pie and give it a Christmassy feel. We may be a bit bah-humbug about Christmas, but at that time of year we have this, or a turkey pie, on the menu. It is very, very good, and also great served cold.
Ingredients
- 3 tbsp olive oil
- 1 medium onion, diced
- 100 g carrots, diced
- 100 g celery, diced
- 100 g celeriac, diced
- 4 garlic cloves, finely chopped
- 250 ml pale ale
- 250 ml meat stock
- 20 fresh sage leaves, chopped
- Big pinch of ground mace
- Big pinch of ground allspice
- 500 g stoned prunes, chopped
- 2 tbsp cornflour
- Salt and black pepper
To Finish
- 700 g puff pastry
- 1 egg, beaten
How to Make It
- Heat up the oil in a big saucepan. Add the onion, carrots, celery and celeriac and sweat for 10–15 minutes until soft.
- Add the garlic, ale, stock, sage, mace, allspice and duck leg meat plus some salt and pepper. Cover and cook on a low heat for 1–1½ hours until the meat is very tender.
- Add the leeks, chestnuts and prunes. Cook for 2 minutes.
- Mix the cornflour with a little water, then add to the pan. Cook, stirring, until thickened. Check the seasoning. Allow to cool completely.
- Assemble and bake the pie. Serve hot.
