Ground Wild Boar & Mushroom Meat Pie

Ground wild boar simmered with mushrooms, wine, and aromatics in the Kana Goods Dutch oven until thick, spoonable, and cohesive - then wrapped in puff pastry and baked on their sheet pan for a crisp, even rise. Resting on their cooling rack keeps the base from steaming, preserving the layers you built.

Why You'll Love Ground Wild Boar & Mushroom Meat Pie

Wild boar is leaner than pork, which means it responds well to low, slow heat and a good reduction. The Dutch oven handles the browning and braising in one vessel, building fond and tightening the filling naturally. Chilling before assembly is the key move - it protects the pastry lamination so you get real lift in the oven. The result is a pie that holds its shape, stays crisp on the bottom, and delivers deep, layered flavor in every slice.

Tips and Tricks

• Brown the boar in batches if needed - overcrowding steams instead of sears.
• Cook the tomato paste until it darkens before deglazing - this builds depth you can't add back later.
• Always chill the filling completely before assembly - a warm filling destroys puff pastry lamination.
• Reduce until the filling holds its shape on a spoon; loose filling will collapse the pastry during baking.
• Rest on a cooling rack after baking - airflow keeps the base crisp instead of steaming soft.

Variations

• Add a splash of balsamic to the filling for deeper sweetness.
• Swap white wine for hard cider for a lighter, more autumnal profile.
• Use shortcrust on the bottom with puff pastry on top for a classic pub-style pie.

Substitutions

• Ground wild boar → ground pork (use a fattier grind, boar is leaner)
• White wine → dark beer, or beef stock with a splash of red wine vinegar
• Puff pastry → phyllo layers brushed with butter for a flakier, more delicate crust

How to Store Leftovers

Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 - 15 minutes until the pastry crisps back up. To freeze, wrap the fully baked pie tightly and freeze for up to 1 month - reheat from frozen at 375°F until hot throughout.

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Ground Wild Boar & Mushroom Meat Pie

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Ground wild boar simmered with mushrooms, wine, and aromatics in the Kana Goods Dutch oven until thick, spoonable, and cohesive, then wrapped in puff pastry and baked on their sheet pan for a crisp, even rise. Resting on their cooling rack keeps the base from steaming, preserving the layers you built.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Active Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Modern British, Seasonal

Calories: 987

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Filling

• 1 lb ground wild boar
• 2 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic
• 1 celery stalk
• 1 tablespoon tomato paste
• 1 cup cremini mushrooms
• 1 cup white wine
• 2 cups beef stock
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Pastry

• 1 puff pastry sheet
• 1 egg

Equipment

• Kana Goods Dutch oven
• Kana Goods Sheet Pan
• Kana Goods Cooling Rack
• Rolling Pin
• Pastry brush
• Paring knife
• Mixing bowl
• Sheet tray (to hold rack)

Method

 

Make the Filling (Kana Dutch Oven)

1. Heat the olive oil in the Kana Goods Dutch oven over medium heat. Add the ground wild boar and cook until browned.
2. Stir in the minced onion, minced garlic, chopped celery, and roughly chopped cremini mushrooms. Sauté until softened and the mushrooms release their moisture.
3. Add the tomato paste and cook on low for 4 minutes, letting it caramelize and darken.
4. Deglaze with the white wine and reduce by half. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth.
5. Add the beef stock, thyme, sea salt, and black pepper. Cook on low until the wild boar is tender and the mixture has thickened, about 1 hour.
6. Remove from heat, cool completely, then refrigerate until cold (overnight is ideal but not required).

Assemble & Bake (Kana Sheet Pan)

1. Preheat oven to 400°F (205°C).
2. Roll puff pastry slightly on a floured surface.
3. Spoon the chilled filling into the center, leaving a 1-inch border.
4. Fold and crimp edges to seal, or top with a second sheet and seal firmly.
5. Brush with egg wash.
6. Vent with a small cut.
7. Transfer to the Kana Goods Sheet Pan fitted with the Kana Cooling Rack.
8. Bake 25-30 minutes until puffed and golden brown

To Plate

1. Let the pie rest on the Kana Cooling Rack for 5 minutes so steam escapes.
2. Slice and serve warm.

Nutrition

Serving: 2servingsCalories: 987kcalCarbohydrates: 66gProtein: 20gFat: 63gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 38gTrans Fat: 0.01gCholesterol: 86mgSodium: 1640mgPotassium: 936mgFiber: 3gSugar: 5gVitamin A: 302IUVitamin C: 4mgCalcium: 79mgIron: 5mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through so the pastry stays crisp, microwaving will make it soggy.

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