Pheasant & mushroom pastry puff slice 2016

Pheasant & mushroom pastry puff slice

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Prep: 40 mins Cook: 40 mins plus chilling

Easy

Serves 4

Looking for an easy way to use up tasty pheasant leftovers? This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper

Nutrition and extra info

Nutrition: per serving

  • kcal628
  • fat51g
  • saturates25g
  • carbs28g
  • sugars3g
  • fibre3g
  • protein12g
  • salt1.6g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 20g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 thyme sprigs, leaves picked
  • 5 rashers smoked streaky bacon, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 large shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 8 mushrooms (preferably wild, oyster or chestnut), finely chopped
  • 100g left-over pheasant meat, finely chopped
  • 1 tbsp Fino sherry or white wine
  • 4 tbsp crème fraîche
  • 320g ready-rolled puff pastry sheet
  • plain flour, for dusting
  • 1 egg mixed with 2 tsp milk (to make an egg wash)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp nigella seeds

Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the olive oil and butter in a heavy-bottomed frying pan along with the thyme and bacon. Cook, stirring, for 4 mins or until the bacon starts to colour and release its fat. Add the garlic, shallot and mushrooms, and cook for 4 mins until the mushrooms have released their moisture. Add the pheasant and season, then deglaze the pan with the sherry or wine. Stir in the crème fraîche, take off the heat and allow to cool completely in the fridge for around 40 mins.

  2. Unroll the pastry on a lightly floured surface and spoon the cold filling in a long sausage shape along the centre of the pastry. Brush along the sides of the pastry with the egg wash and fold the pastry over the filling, as if making a sausage roll. Press to seal the bottom and sides with a fork. Transfer to a baking sheet lined with baking parchment. Brush with the remaining egg wash and sprinkle with the nigella seeds. Bake in the oven for 25-30 mins, until golden brown and nicely puffed up.

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