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Gill's Pheasant & Leek Pie
Gill's Pheasant & Leek Pie
added by gillM

One of my winter favorites... A delicious way of using the breasts of a pheasant..

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Cook Time
  • 40 minutes
  • This recipe serves 4
  • • 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
, ,
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.
2 replies
Replied on

Excellent, I added some chesnut mushrooms with the leek. I also left it in the pie dish to cook

Replied on

Delicious - I would cut back on the amount of cream with the leeks, mine was very runny. Also making the pastry case and turning it out was not as easy for me as Gill makes it look, I ended up having to put the pie into a dish to cook as it would not stand up on its own - not helped by the sloppiness of the leek and cream filling.

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