HEREFORDSHIRE SQUIRREL PIE

Squirrels are back in season down at my local butchers', AH Griffiths of Leintwardine and the following is a tasty recipe for an open squirrel pie in savoury pastry.

Take TWO SQUIRRELS which have been skinned, gutted and cleaned in fresh water.  Pop into an oven-proof pot and throw in a small, quartered onion (with skin), a carrot cut into chunks, a bay leaf, some fresh sage, half a dozen peppercorns and a tad of salt.  Cover with fresh, cold water put on lid, bring to boil on hot-plate, simmer for a couple of minutes, skim off any scum and simmer gently for about an hour and half either on a hot-plate or in the oven.

Meanwhile make the PASTRY: You will need a 6"/7", deep, loose-bottomed cake tin

8 0z Bacheldre Mill wholemeal flour

4 oz Netherend farmhouse butter

1 large garlic clove crushed

1 tsp chopped fresh thyme

1 tbs tomato paste, thick tomato sauce or a skinned, de-seeded minced tomato

water + S&P

Sift the flour into a large-ish mixing bowl, tipping in the "wholemeal bits" at the end.

Melt the butter, garlic, thyme, tomato, black pepper from a mill + pinch of salt in a small saucepan.  When liquified, pour over the flour and stir/mix well until it turns 'doughy'.  Whilst it's still hot push it with your fingers into the base of the tin and up the sides.  Pushing and moulding with your fingers.  Try and get it as far up the sides as possible whilst ensuring that the pastry evenly covers the base.  Chill it in the fridge until required.........

THE FILLING

When the squirrels have finished poaching and are cool enough to handle, cut/pick all the flesh from the carcasses and put it in the bowl in which you made the pastry........(retain the poaching liquid for stock)

Have the oven heated to 400f/200c/g6 and bake the pastry case for 20 mins or so until golden, remove..........turn down oven low to 325f/170c/g3

THE FILLING.........

2 tbs Shropshire Oils rape-seed oil

1 onion, chopped

1 fat garlic clove, crushed

1/2 lb Lower Buckton Berkshire pork mince

1/2 lb steamed vegetables, cut into small dice: eg carrot, celery, celeriac, parsnip

flesh picked from the squirrels

In a frying pan heat the oil and soften the onion then add the garlic and pork mince, cook/fry to brown the meat then stir in the cooked vegetables, season with a little salt and pepper.  Put the whole lot into the bowl with squirrel flesh and mix up.

TOPPING

Warm 1/2 pint whole milk in the saucepan you used for melting the butter.

Into a bowl, break 2 eggs plus on egg yolk and break-up with a fork.  Pour the warmed milk onto the eggs and whisk well with a fork, add a little S&P.

Now fill the pastry case with the squirrel/pork mixture then trickle over the milk/eggs mix and place on a baking sheet.  Put in oven for half an hour or so........... remove and sprinkle with a cheese/breadcrumb topping made from 4 oz Little Hereford cheese & 2 oz breadcrumbs from a good quality loaf.

Replace in oven for another 15 minutes or so until golden brown on top.

Allow to cool a little before un-clipping the tin and removing the pie.  Good hot/warm/cold!