8 oz. cooked ham - cut into strips
4oz chestnut mushrooms - finely sliced
1 medium size onion finely chopped
1/4 - 1/2pint goose giblet or goose stock
2 tablespoon creme fraiche
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