Confession time...I missed an entire step of this recipe! The shame of this was that in our post match (well, post dinner party) discussion, we agreed that the missing step would have made this dish taste twice as good as it did.
I had good reason for skipping the final step of this recipe; actually in truth I had two good reasons! The first was that in order to fill the completed pie with a gelatinous goop, the cooked pastry was meant to have sealed without any obvious holes. Given that I had attempted to squish twice the recommended filling amount into my pastry, it is fair to say that there was not much chance things were going to hold together. The sealed bottom actually spread quite some way from the filling as it baked and so once cooked there was absolutely no fixing my rather large mistake.
I put my pie in the fridge, knowing I had ruined any chance I had of creating a jellied seal between the pastry and the meat. As I read the recipe to see what I had missed, I discovered that the jelly was supposed to have been left overnight in the fridge to set anyway. Probably lucky for my guests I didn't go there!
Read. The. Recipe.
Great advice that clearly I am never going to learn to take. Thankfully the pie was fabulous anyway, served with onion jam and mustard fruit.
Looks like I dodged another recipe mis-read bullet! x