Pheasant, Smoked Bacon, Leek & Sweetcorn Puff Pie
Serves
4
Prep Time
20 mins
Cook Time
40 mins
Serves
4
Prep Time
20 mins
Cook Time
40 mins
The Pheasant, Smoked Bacon, Leek & Sweetcorn Puff Pie is a hearty and flavourful dish that combines the satisfying flavour of pheasant with the smoky depth of bacon, the delicate sweetness of leeks, and the natural sweetness of tender sweetcorn. All these ingredients are enveloped in a creamy, well-seasoned sauce and topped with a golden, flaky puff pastry crust. The combination of flavours creates a rustic yet indulgent pie, perfect for a comforting meal on a cool day. Ideal served with a side of seasonal vegetables or creamy mashed potatoes for a wholesome British feast.
Ingredients
| Ingredients - Pie filling. | |
| 500g | Pheasant, diced |
| 4 rashers | Smoked, streaky bacon |
| 1 | Onion, diced |
| 1 | Garlic, crushed/finely chopped |
| 100g | Sweetcorn |
| 2g | Thyme, fresh |
| 2g | Rosemary, fresh |
| to taste | Seasoning |
| 3 to 4 tbsp | Olive oil |
| Bechamel sauce | |
| 500mls | Whole milk |
| 50g | Plain flour |
| 50g | Butter |
| 1 | Bay leaf |
| to taste | Seasoning |
| Pie crust | |
| ready roll | Puff pastry |
| 1 | Egg, for egg wash |
Equipment
| Frying pan |
| 2 Saucepans and whisk |
| Pie dish |
your oven to 180°C.
heating up your olive oil in a frying pan, and frying your onion and garlic until soft and translucent.
diced pheasant, leeks, rosemary and thyme and cook until the pheasant is lightly golden, but not cooked all the way through and remove from the heat.
Bechamel by bringing the milk up to scolding, (when it is steaming, not boiling), in a pan with a bay leaf.
melt your butter over a low heat and use your flour to make a paste (roux).
your hot milk to the roux, stirring all the time (can use a whisk once enough volume), until thick and creamy.
the heat, remove the bay leaf and season to taste.
sweetcorn, and pheasant mixture.
into your pie dish and top with your pastry.
pastry, crimp the edges and decorate if you fancy with trimmed pieces.
your egg and brush the top of the pastry, pop into oven for 30-40 mins or until pastry is golden brown (you can check the temp in the middle with a knife, if knife comes out hot to touch, it is ready).
If you want to make individual pies, like the pictures, you will need several smallish pie dishes and may need more than one roll of puff pastry, but the method will be the same.
with creamy mashed potatoes and seasonal veg.
Some like it cheesey…. melt 150g of strong grated cheddar cheese into your Bechamel before putting your pie together for an even more sumptuous pie experience!
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |