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A slice of golden-brown, flaky pie with a savory filling sits on a simple, white ceramic plate against a dark background.

Ground Wild Boar & Mushroom Meat Pie

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Ground wild boar simmered with mushrooms, wine, and aromatics in the 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
Cook Time 1 hour 10 minutes
Active Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Modern British, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

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

  • Dutch oven
  • Sheet Pan
  • 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 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. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.
  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. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit and the onion instead.
  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 sheet pan fitted with the cooling rack.
  8. Bake 25–30 minutes until puffed and golden brown
To Plate
  1. Let the pie rest on the cooling rack for 5 minutes so steam escapes.
  2. Slice and serve warm.

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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