Gill's Pheasant & Leek Pie
By: gillM
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Prep time:
Cook Time: 40 minutes
Servings: This recipe serves 4
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gillM
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Nov 27, 2008
at 09:37 AM
One of my winter favorites... A delicious way of using the breasts of a pheasant..
Ingredients
• 2 pheasant breasts
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 25g butter
• 450g sliced white leeks
• 225ml double cream
• 375g puff pastry
• 1 egg, beaten
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 25g butter
• 450g sliced white leeks
• 225ml double cream
• 375g puff pastry
• 1 egg, beaten
Directions
Step 1
Lightly brown your pheasant breast in a little olive oil and salt.
Step 2
Meanwhile roll your rough puff pastry to size and cut out a circle for your pie base.
Step 3
Press the base gently into the bottom of a suitably sized bowl.
Step 4
After a few minutes on each side remove your pheasant breasts and let them rest.
Step 5
Make the leek filling for the pie with sliced leeks softened in a little butter and mixed with double cream.
Step 6
Cut your pheasant breast into thin slices and arrange on top of the leeks.
Step 7
An egg wash along the edge of the pie helps to seal the lid. Press the edges together to secure and decorate with the prongs of the fork.
Step 8
Turn out the pie onto a baking tray. Working round it with floured hands, turns up the edges and helps to keep it in shape.
Step 9
Prick to allow steam to escape and bake in a hot oven. After 40 minutes brush with egg and return to the oven for a minute or two to glaze.
Lightly brown your pheasant breast in a little olive oil and salt.
Step 2
Meanwhile roll your rough puff pastry to size and cut out a circle for your pie base.
Step 3
Press the base gently into the bottom of a suitably sized bowl.
Step 4
After a few minutes on each side remove your pheasant breasts and let them rest.
Step 5
Make the leek filling for the pie with sliced leeks softened in a little butter and mixed with double cream.
Step 6
Cut your pheasant breast into thin slices and arrange on top of the leeks.
Step 7
An egg wash along the edge of the pie helps to seal the lid. Press the edges together to secure and decorate with the prongs of the fork.
Step 8
Turn out the pie onto a baking tray. Working round it with floured hands, turns up the edges and helps to keep it in shape.
Step 9
Prick to allow steam to escape and bake in a hot oven. After 40 minutes brush with egg and return to the oven for a minute or two to glaze.
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