Pheasant, leek & bacon pie
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 50g butter
- 200g streaky baconcut into chunks
- 4 leekscut into large chunks
- 3 celerysticks, sliced
- 3 carrotshalved lengthways and sliced
- 2 bay leaves
- 3 tbsp plain flour
- 300ml cider
- 500ml chicken stock
- 2 tbsp double cream
- 6 pheasantbreasts, skinned and cut into large chunks
- 3 tbsp wholegrain mustard
- 1 tbsp cider vinegar
- 500g block puff pastry
- plain flourfor dusting
- eggbeaten with a little milk, to glaze
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.
