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Pheasant Pie

Serves 4


2 pheasant, all meat removed and diced, carcass reserved for stock

2 leeks, sliced

80g chestnut mushrooms

2 cloves of garlic, finely chopped

2 sprigs of rosemary

2 tbsp olive oil

35g butter

40g flour

500ml pheasant stock, chicken stock will do

Salt & Pepper

Ready made puff pastry

1 egg, beaten


Drizzle olive oil into a frying pan and fry off the pheasant meat over a high heat to sear it. Once browned, set it to one side. You may have to fry in batches.

Soften the leeks in the frying pan with the butter, a splash of oil and a pinch of salt. Add in the flour, stirring to coat the leeks and cook out the raw flour. Gradually pour the stock over the leeks, stirring as you go to avoid lumps. Add in the mushrooms, herbs and pheasant and bubble the mixture for a couple of minutes on a medium high heat with the lid off. Taste for seasoning, then put the mixture into a pie dish and leave it to cool completely.

Pre-heat the oven to 200ºC

Lay the pastry over the pie dish, trimming off any excess. Crimp around the edges of the dish using your thumbs to seal the lid.

Brush the pastry liberally with the beaten egg. Make a small hole in the centre of the pastry to allow steam to escape.

Bake the pie for 30 minutes or until the pastry is golden brown and the fillings hot.

Enjoy with a side of mash and veg.
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