CookEat Recipe
Pastry Crust for Game Pies
A flour and butter pie crust with egg yolks, a little sugar, lemon juice and a small amount of drinking spirit.
Method
Steps
Step 1
Gather the ingredients: 250 g plain wheat flour, plus a little for dusting; 80 g butter; 2 egg yolks; 2 teaspoons sugar; 5 g salt; 2 teaspoons plain unflavoured food-grade drinking spirit, such as vodka; Juice from 1 lemon wedge, about 1 teaspoon; Cold drinking water only if needed, beginning with 1 teaspoon at a time.
Step 2
Mix the flour, sugar and salt. Work in the butter until evenly distributed, then add the egg yolks, drinking spirit and lemon juice. Bring together into a cohesive rollable dough, adding cold water a teaspoon at a time only if needed.
Step 3
Knead just enough to make an even dough. Flatten into a block, cover and refrigerate for about 30 minutes before rolling to the thickness required by the game-pie recipe.
Step 4
This is an uncooked crust. Bake it fully as part of the pie that uses it, with a cooking endpoint appropriate to the filling. Do not taste raw flour or egg dough; clean and separate the utensils and work surface. No game meat is needed to make this pastry base.
Step 5
For the laminated alternative named in recipe 372, use the half-weight puff pastry of recipe 155: mix 200 g flour, a little salt, 1 tablespoon brandy, 15 g extra butter and about 90 ml water as needed; knead thoroughly for about 30 minutes and rest. Enclose a separate 100 g cool pliable butter block, roll to rectangles roughly three times as long as wide and make six folds in thirds, resting and chilling for about 10 minutes between turns. Finish with a seventh fold in half and roll to just under 1 cm or the required thickness. Keep cold and bake fully in the chosen pie. This alternative is a separate batch and takes about 150 minutes.
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