Made in the air fryer. I’m starting to think that if you cover the food with foil you don’t lower the temp by 25c… It needed a good full temperature blast at the end to puff up and golden, and meant that it didn’t really puff up as much as it should. This was a combo of Simon Hopkinson’s recipe and Leith’s puff pastry recipe, which is very good and I would recommend it as the go to version. Preserved below for posterity. A coating of mustard on the salmon is welcome, and although this hefty portion with around 750g…
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flaky pastry
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Really excellent pie, cobbled together from fairly standard technique that I will relay here. Ideally the pastry is prepared before starting on the filling. Ingredients 1 x Roughly sliced onion 2 x cloves of smoked garlic, finely chopped 3 rashers of smoked bacon sliced into lardons (this may be too much smoke with the garlic) 3 parsnips, peeled and cut into cork sized pieces 3 carrots peeled and cut into thumbnail sized pieces 400g game (of the fowl variety) cut into of whatever size you have or desire. around 250g of white wine around 250g of chicken stock 2 or…