This creamy pheasant pie pairs the lean, mild meat with sweet leeks, smoked bacon and a mustard cream sauce, all under a crisp puff pastry lid. It works for Sunday lunch, and leftovers are excellent cold. Serves four.
Ingredients
- Meat from 2 pheasants (about 600g), diced
- 2 tbsp seasoned flour
- 2 tbsp oil and 25g butter
- 150g smoked bacon lardons
- 2 leeks, sliced
- 1 onion, chopped
- 200g mushrooms, sliced
- 150ml dry white wine
- 300ml chicken stock
- 150ml double cream
- 1 tbsp wholegrain mustard
- A few thyme sprigs
- 320g ready-rolled all-butter puff pastry
- 1 egg, beaten
Method
- Check the pheasant for shot. Dust it in the seasoned flour and brown in batches in the oil and butter. Set aside.
- Fry the bacon, onion, leeks and mushrooms for 8 minutes. Add the wine and boil for 2 minutes.
- Return the pheasant, add the stock and thyme, cover and simmer very gently for 1 hour until tender.
- Stir in the cream and mustard and simmer uncovered until thick. Cool completely.
- Heat the oven to 200°C (180°C fan) / gas 6. Spoon the filling into a pie dish, cover with the pastry, press the edges to seal, brush with egg and cut a steam hole.
- Bake for 25 to 30 minutes until deep golden and piping hot.
What to serve with pheasant pie
Buttered new potatoes or mash, tenderstem broccoli or glazed carrots.
Tips
- Older birds are perfect for this recipe; slow cooking tenderises them.
- Cool the filling before adding the pastry to avoid a soggy base.
- Swap pheasant for partridge, rabbit or chicken thigh.
FAQs
Can I freeze pheasant pie?
Yes. Freeze the filling for up to three months, or freeze the assembled unbaked pie and bake from frozen, adding 15 minutes.
Can I use shortcrust pastry?
Yes, for a double-crust pie with a firmer base.
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