Bake
Reindeer and mushroom pot pie
A creamy reindeer and wild mushroom filling under a puff pastry lid, baked until the top is golden and flaking apart.
Instructions
Melt the butter in a large pot over medium-high heat and add the sliced reindeer.
Cook it 5–7 minutes, breaking it up with a spoon, until it changes colour and browns lightly, then lift it out. Add the onion and mushrooms to the same pot and cook 5–8 minutes, until the mushrooms have given up their liquid and started to brown. Add the carrot, black pepper and salt and give it another minute.
Return the reindeer to the pot and pour in the cream and stock.
Bring it to a gentle simmer, turn the heat low and cover. Let it tick over for 15–20 minutes, until the sauce has tightened and the flavours have deepened. Taste and season.
Heat the oven to 375°F (190°C) and grease a 4-quart baking dish.
Pour the filling in, then roll the pastry out on a lightly floured surface and lay it over the top as a full lid, or cut it into shapes if you'd rather. Brush it with beaten egg, scatter the flax seeds over and bake 20–25 minutes, until golden and flaky. Give it 10 minutes before you serve it.
Tips
- A splash of dry sherry or white wine with the mushrooms is a worthwhile addition.
- Small ramekins work just as well if you'd rather serve individual pies.
- A simple green salad or a bowl of creamy mash is all it needs alongside.
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