Partridge and Pear Puffs

Marinade the Partridge

Place the partridge breasts in a shallow dish with the port, seasonings, and a few of the sage leaves (roughly chopped). Allow all this to marinade for 15 minutes.

Prepare the Pears

Peel, halve and core two pears, and cut into 24 slices. Keep the remaining pears to one side.

Assemble the Pastry Puffs

To assemble the puffs, lay half of the pastry squares on a flat surface, then place two slices of pear side by side on each, with a partridge breast on top (keeping the marinade mixture).

Scatter a little chopped sage and a few redcurrants on each. Make parallel cuts in the remaining pastry squares, leaving a border around the edge of each.

Brush the borders of the pastry around the partridge breasts with the beaten egg, and top each with a slitted pastry square. Press the edges firmly together, knock up the edges, and brush the top of each with the beaten egg.

Cook the Puffs

Bake the puffs for about 15-20 minutes until the pastry is risen and golden brown.

Meanwhile, peel the remaining pears, core and slice.

Poach the Pears

Heat together the port marinade mixture and the redcurrant jelly and gently cook the pear slices until just tender.

Serve the pear slices hot with the partridge puffs.