This is a fantastic recipe for entertaining guests over the festive period. It will give you a hearty and warming pie that is perfect when served with seasonal vegetables.
Chicken wings or thighs for stock
2 bay leaves
40g butter plus a little for cooking the leeks and mushrooms
Mixed wild mushrooms
Take the breast and thigh meat off the pheasant carcass. Roast the bones with the chicken wings, the carrot and the onion at 200 for 20 minutes. When browned put in a large pan, top up with cold water, add the bay leaves and bring to the boil. Simmer for 2-3 hours. Skim off any scum. Try the stock – if it’s not flavourful enough remove bones and boil vigorously to reduce.
Chop the leeks and mushrooms. Cook separately and gently in butter. When soft, add finely chopped garlic to taste to the mushrooms.
Melt the butter in a saucepan. Remove from the heat and whisk in the flour. Return to the heat and cook, stirring, for 2 minutes. Remove from the heat and add 300ml of stock, bit by bit, stirring with each addition. Return to the heat and cook gently, stirring constantly, until it has boiled gently and thickened. Stir in the cream. Season with salt and pepper. Add the mushrooms, leeks and some chopped thyme. Chop up the pheasant breast and thigh and add to the mixture.
Top with pastry and cook at 200 for 30 minutes
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