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Pheasant, leek & bacon pie

Pheasant, leek & bacon pie

A star rating of 4.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal777
fat48g
saturates22g
carbs38g
sugars8g
fibre5g
protein47g
salt2.75g
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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

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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Overall rating

A star rating of 4.5 out of 5.9 ratings
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