- Left over goose meat
- 225g / 8oz cooked ham – cut into strips
- 113g / 4oz chestnut mushrooms – finely sliced
- 1 medium onion – finely chopped
- 1/2 pint/ 284ml goose giblet stock
- 1 tablespoon flour
- 225g / 8oz pastry – home-made or ready-to-use
- 2 tablespoons crème fraiche
- Chopped parsley
- Fry the mushrooms and onions together in some goose fat until soft and golden.
- Stir in flour and cook for one minute.
- Remove from heat and slowly pour in stock.
- Place back on the heat and bring slowly to the boil, stirring all the time.
- Remove from heat and add the goose meat, ham and chopped parsley.
- Season well and stir in crème fraiche.
- Leave until completely cold.
- Place filling in a pie dish and cover with pastry.
- Bake in a hot oven for 35 – 40 minutes or until pastry is golden brown.
- Oven 200°C / 400°F / Gas mark 6
