Filo Pheasant Pie

1. In a pan

warm 2 tsp butter, when melted add 2 tsp flour to make a blind roux then put to one side.

2. Next up

fry off bacon & onion until onion is translucent then add the pheasant breast. When the mix just starts to colour add cream and 3/4 wine and same quantity of water to wine (approx 250ml of each).

3. Season with salt

and pepper then add in the chicken stock cube. Simmer for six minutes, stirring occasionally to ensure it doesn’t catch on the heat. You can add a sprig of rosemary and a bay leaf for flavour.

4. To thicken the sauce,

gently crumble in your flour and butter mix, add 1/2 then allow it to simmer and add more as desired. If there is any of the white sauce left then you can freeze it and can be used to thicken any sauce.

Once the sauce has reached the desired thickness, set aside without a lid on.

5. Take the pastry

and brush with butter then just scrunch the edges carefully together then pop on top of your pie filling. You can also glaze with egg but butter adds flavour. Cook for 7/8mins to cook at 180°.

If using puff, cut to shape and brush with milk/egg. You can cheat and cook these on a tray whilst you’re doing the pie mix so no wait time. Puff works better on a cooler pie mix as it takes longer to cook if placing on top. Cook time 12-ish mins.

You can use individual pie pots or one large one. The mix is a 4 person serving and can be frozen.

Serve with mash potato and vegetables of your choosing, we think peas and carrots are best.