Raised game pie with apple chutney

Nuts, dried apricots and sage give this raised game pie a great depth of flavour with a hint of sweetness.

Equipment and preparation: you will need a 25cm/10in spring-form cake tin, about 8cm/3in deep.

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For the filling

For the hot water crust pastry

  • 340g/12oz plain flour, plus extra for dusting
  • 75g/2½oz strong white bread flour
  • 55g/2oz cold unsalted butter, cut into roughly 1cm/½in dice
  • ½ tsp salt
  • 75g/2½oz lard, plus extra for greasing
  • 1 egg yolk, beaten, to glaze

For the apple and sultana chutney