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Pheasant, leek & bacon pie

  • 50g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 200g streaky bacon, cut into chunks
  • 4 leeks, cut into large chunks Leek lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
  • 3 celery sticks, sliced Celery sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
  • 3 carrots, halved lengthways and sliced Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
  • 2 bay leaves
  • 3 tbsp plain flour
  • 300ml cider Cider si-derCider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
  • 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 Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 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.
  • 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.