Posted: 07/10/2017 at 12:16
Mine is a recipe in the Observer I think, in the 80s. I've done it with mutton and beef in the past. This one will be venison. It's a result of her research into medieval English recipes. She also developed a recipe for salmon in pastry and stuffed with stem ginger, raisins and sliced almonds that is just glorious.
This recipe was developed by Joyce Molyneux who owns the Carved Angel restaurant in Dartmouth, Devon which gives its name to the pie. It is very mediaeval in its combination of meat, dried fruit and spices. It is wonderful in winter and makes a great buffet dish for a party.
The meat should be cooked at least one day before the pie is needed so that the flavours can develop. The pastry top is then added on the day the dish is required.
1 kilo beef carbonade, stewing mutton (not lamb) or venison
2 tsp black peppercorns
1 blade whole mace or a good grinding of fresh nutmeg
1 tsp whole allspice berries
5cm stick whole cinnamon
2 tsp coriander seeds
oil to brown the meat - grapeseed, safflower, sunflower - not olive
½ kilo onions, peeled and chopped
½ litre beef or mutton or game stock
150 g dried apricots
150 g pitted prunes
120 g raisins
juice and grated zest of 1 large orange
shortcrust or puff pastry to cover
1 egg, beaten
Cut the meat into 3 cms cubes. Grind all the spices to a powder. Heat some oil in a large frying pan. Brown the meat, a few pieces at a time, sprinkling each batch with spice powder. Transfer to a casserole. Add the onions to the frying pan and stir well. Pour in the stock and bring to the boil.
Meanwhile, preheat the oven to 150C. Add the fruit and orange juice and zest to the meat in the casserole and stir well. When ready, add the stock, stir well then cover tightly and cook in the oven for 1½ - 2 hours. Check seasoning, adding salt if required. If the mixture seems too wet, either thicken the sauce with cornflour (fécule de maïs) or reduce by cooking a little longer without the lid according to your preference. Leave to cool overnight in the oven. At this stage, the meat mixture can be frozen. Thaw overnight then bring to room temperature before completing the dish
Heat oven to 200C.
Transfer the cold meat mixture to an ovenproof dish. Roll out the pastry to a thickness of about 3mms. Place a 2cm wide strip of pastry around the edges of the dish a