Boar Meat Pie
Browned ground boar meat with a blend of fennel seed, chopped sage, red pepper flakes and kosher salt. Removed from heat and cooked up diced onions, garlic, carrots, celery, potatoes and tomatoes.
Servings: 6
Ingredients
- 1 lb ground wild boar meat
- 2 tbsp olive oil
- 1 tbsp fennel seeds
- 1 tbsp fresh sage leaves, finely chopped
- 1 tsp ground fennel
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 2 tbsp unsalted butter
- 1 clove garlic, minced
- 2 cups potatoes, finely chopped
- 2 cups carrots, finely chopped
- 2 cups celery, finely chopped
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 cups Monterey jack cheese, shredded
- 1 sheet puff pastry
- 1 egg white + 1 tbsp water
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium heat and add olive oil. Break up the ground wild boar meat and add to the skillet cooking until browned. Season the meat with fennel, sage, red pepper flakes and salt. Remove meat and set aside.
- Heat the skillet over medium heat and add the butter. When the butter is melted add the garlic, potatoes, carrots, celery and onions. Cook until the vegetables are tender, about 10 minutes. Remove from heat and stir in the tomatoes.
- Add the cooked vegetables to a pie pan and top with the cooked ground meat and shredded cheese. Place the puff pastry crust over the top of the meat mixture and pinch the edges of the crust around the pie plate. Cut a few holes in the pastry to allow for the steam to release. Lightly brush the top with the egg wash.
- Bake the meat pie for 40-45 minutes or until the pie crust is golden brown.