Name: Pheasant, leek & bacon pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6
Cuisine: British
Ingredients: 50g butter; 200g streaky bacon cut into chunks; 4 leeks cut into large chunks; 3 celery sticks, sliced; 3 carrots halved lengthways and sliced; 2 bay leaves; 3 tbsp plain flour; 300ml cider; 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

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Pheasant, leek & bacon pie

Pheasant, leek & bacon pie

Good Food team

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr

Plus cooling

A star rating of 4.5 out of 5.15 ratingsRate

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

Freezable

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Alternatives

Complete the dish

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Mustard mash

A star rating of 4.4 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter
200g streaky bacon

cut into chunks
4 leeks

cut into large chunks
3 celery

sticks, sliced
3 carrots

halved lengthways and sliced
2 bay leaves
3 tbsp plain flour
300ml cider
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

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Nutrition: per serving

kcal777
fat48g
saturates22g
carbs38g
sugars8g
fibre5g
protein47g
salt2.75g

Method

step 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.
step 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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.5 out of 5.15 ratings

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