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  • 350g cooked goose meat
  • 225g shredded ham hock
  • 100g porcini mushrooms
  • 1 medium onion, finely chopped
  • 250ml goose stock
  • 10g flour
  • 225g puff pastry
  • 20g crème fraiche
  • 20g Parsley, chopped


  1. Fry the mushrooms and onions together in some goose fat until soft. Stir in flour and cook for one minute.
  2. Remove from heat and slowly pour in stock, the mixture will thicken,
  3. Place back on the heat and bring slowly to the boil, stirring all the time.
  4. Remove from heat and add the goose meat and ham. Season well and stir in crème fraiche.
  5. Leave until completely cold, then stir in the parsley.
  6. Place filling in a pie dish and cover with pastry.
  7. Bake in a preheated oven at 200c until pastry is golden brown.