IN the run-up to Christmas, we are offering up some classic Victorian recipes to make your festive meal extra special. This week, we are on to the main course. A roast goose would normally be the centrepiece of a Victorian Christmas dinner – but you would also have your cook prepare a game pie. This can be made with ingredients from farmers’ markets.

RECIPE GAME PIE

Ingredients

2.5lbs (1.1kg) game (partridge or pheasant)

1lb (440g) lean pork

salt and pepper

pinch ground nutmeg

1/4 teaspoon dried herbs

1 tablespoon chopped parsley

For the pastry (hot water crust)

1lb (450g) plain flour

3/4 teaspoon salt

6oz (170g) lard

10 tablespoons water

1 small beaten egg to glaze

For the jellied stock

1/2 pint (280ml) stock

1 level teaspoon powdered gelatine

salt & pepper

Method

Cut meat into chunky pieces. Rinse and dry. Mince pork and season with salt, pepper, nutmeg, mixed herbs and chopped parsley.

Sift flour and salt into warm bowl and make a well in the centre. Put lard and water in saucepan, bring to boil then remove from heat at once. Pour liquid in centre of flour and mix rapidly with wooden spoon until the pastry is cool enough to handle.

Knead dough with hands until pastry is quite smooth and free from cracks.

Shape into neat round, cut off third of dough for lid and keep this on one side in a warm bowl covered with a cloth.

Mould rest of pastry in a greased and floured six-inch loose-bottomed cake tin. Work up the sides of tin with fingers and leave for five minutes to set. Fill pie case, putting layers of minced pork all round inside of case, reserving two tablespoons for top, and fill centre with game pieces. Cover with layer of remaining minced pork.

Shape remaining third of pastry to form lid, trim edges and reserve to make decorative leaves. Damp pastry edges and press round on top of pie, sealing edges together well. Mark edges with fork and make a hole in the centre. Decorate with pastry trimmings. Brush with beaten egg.

Bake in a hot oven (400F or gas mark 6) for 30 minutes, then reduce heat to moderate (350F or gas mark 4) and continue cooking for one hour. If necessary cover pie with greaseproof paper to prevent over-browning.

Carefully remove pie from tin and glaze with remaining beaten egg.

Return to oven for 30 minutes.

Remove, fill hot pie with prepared stock and leave in cool place to set.

To make jellied stock: Put stock and gelatine into pan, stir over low heat until gelatine dissolves. Add salt and pepper. Pour through centre hole.

● This weekend’s farmers’ market are in Victoria Square, Droitwich, today, from 9am until 2pm, and tomorrow, at Royal Worcester Porcelain, Worcester, from 10am until 2pm.