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goose and bacon pie
Jan. 6th, 2009 09:52 amusing up: cold goose, bacon, apple juice, ready made pastry
I thought we'd seen the last of Johnny Goose, but when Pete manfully tackled the carcass after we'd boiled it up for soup, there was a fair bit left. There were other bits and pieces too, so it was deemed Pie Time.
I fried off three fat rashers of green back bacon, and a chopped onion, in a little olive oil. Put the bits in a bowl with the goose remains. Deglazed the pan with some apple juice.
Made up a vegetable stock cube with a little boiling water, and added to the pan, then mixed up a bit of cornflour and water, and bunged that in. Added some finely chopped sage. Cooked it down till it was a gloopy constituency and added it to the bowl.
Got the pastry out of the fridge - horror! It had gone off. Quickly whipped up some fresh - 8oz flour, 3oz trex, 1oz butter - in the Magimix, and trickled iced water in till it was the right constituency.
Made the pie in a round, shallow pyrex dish - lined it with pastry, bunged in the filling, put a top on. Baked at gas 6 for 40 minutes, with roast spuds in the top of the oven. Lovely.
I thought we'd seen the last of Johnny Goose, but when Pete manfully tackled the carcass after we'd boiled it up for soup, there was a fair bit left. There were other bits and pieces too, so it was deemed Pie Time.
I fried off three fat rashers of green back bacon, and a chopped onion, in a little olive oil. Put the bits in a bowl with the goose remains. Deglazed the pan with some apple juice.
Made up a vegetable stock cube with a little boiling water, and added to the pan, then mixed up a bit of cornflour and water, and bunged that in. Added some finely chopped sage. Cooked it down till it was a gloopy constituency and added it to the bowl.
Got the pastry out of the fridge - horror! It had gone off. Quickly whipped up some fresh - 8oz flour, 3oz trex, 1oz butter - in the Magimix, and trickled iced water in till it was the right constituency.
Made the pie in a round, shallow pyrex dish - lined it with pastry, bunged in the filling, put a top on. Baked at gas 6 for 40 minutes, with roast spuds in the top of the oven. Lovely.
| Originally published at Reactive Cooking. |
