Pheasant, leek & bacon pie

Pheasant, leek & bacon pie

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(9 ratings)

Prep: 30 mins Cook: 1 hr Plus cooling


Serves 6
Don't be scared of cooking game - you can cook pheasant breasts as you would chicken

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal777
  • fat48g
  • saturates22g
  • carbs38g
  • sugars8g
  • fibre5g
  • protein47g
  • salt2.75g
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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g streaky bacon, cut into chunks
  • 4 leeks, cut into large chunks



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 celery sticks, sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 carrots, halved lengthways and sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaves
  • 3 tbsp plain flour
  • 300ml cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 500ml chicken stock
  • 2 tbsp double cream
  • 6 pheasant breasts, skinned and cut into large chunks
  • 3 tbsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 500g block puff pastry
  • plain flour, for dusting
  • egg beaten with a little milk, to glaze



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


  1. Heat the butter in a casserole dish and cook the bacon for 1 min until it changes colour. Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then splash in the cider and reduce. Pour in the chicken stock, stir, then add the cream. Season, then bring everything to a simmer. Add the pheasant and gently simmer for 20 mins until the meat and veg are tender. Stir through the mustard and vinegar, then turn off the heat and cool.

  2. Heat oven to 220C/200C fan/gas 7. Tip the mixture into a large rectangular dish. Roll the pastry out on a floured surface, place over the dish and trim round the edges, leaving an overhang. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Sprinkle with a little sea salt. The pie can now be frozen for up to 1 month; defrost completely before baking. Bake for 30-35 mins until golden. Remove from the oven and leave to cool for 5 mins before serving.

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Comments, questions and tips

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Simon Holgate's picture
Simon Holgate
25th Dec, 2018
Amazing recipe. I did put less mustard in than the recipe says as i thought it would be too strong. 2 table spoons was perfect.
19th Feb, 2018
This is absolutely delicious. A wonderful way to cook pheasant without any "faffing" about! (By the way - I found the mustard balance was fine...)
14th Jan, 2015
Way too much mustard!!
24th Aug, 2012
YUMMY!! This went down a treat with the whole family including the children, I did this with Duck too and was lovely. It was quick, easy and made enough for a meal and another for the freezer!!
10th Jul, 2011
Was recommended to me by beppie1, lovely.
10th Jul, 2011
this has become a favourite in our family, just right for a family evening in. Dad's favourite too!
20th Feb, 2011
I found the pheasant a bit tough and gamey (though this may have been the maet I had). I didn't enjoy the sauce either I have had much better pies. I wouldn't make this again.
alisonchef's picture
24th Sep, 2010
I made this with two whole pheasant boned, it was a lovely why to use the bird and the flavours where really nice. well make again when the season begins again at the end of october.
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