Pheasant, Leek and Bacon Pie
Introduction
- Prep time
- 20 mins
- Cooking time
- 1 hour
- Serves
- Serves 6
- Summary
- Ingredients:
- 50g butter
- 200g streaky bacon, cut into chunks
- 4 leeks, cut into chunks
- 3 celery sticks, sliced
- 3 carrots, sliced
- 3 tbsp plain flour
- 500ml chicken stock
- 3 tbsp double cream
- 6 pheasant breasts, skinned and cut into large chunks
- 3 tbsp mustard
- 500g block puff pastry
- plain flour, for dusting
- egg beaten with a little milk, to glaze
Cooking Method
In a stock pot, heat the butter and cook the bacon for 2 minutes until it changes colour. Add the leeks, celery and carrots, cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, pour in the cider and chicken stock, stir, then add the cream. Season, then bring everything to a simmer. Add the pheasant and simmer for 20 mins until the meat and veg are tender. Stir through the mustard, then turn off the heat and cool.
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. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Bake for 30 minutes until golden. Remove from the oven and leave to cool for 5 mins before serving.
