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My pheasant and mushroom pie

Yield 4 portions

Ingredients

for the pastry

Instructions

  1. Make the pastry: sift the flour and season with salt and pepper. Rub the cold butter with your fingers into the flour ( or pulse in food processor) until it looks like breadcrumbs. Add the egg and a splash of cold water to combine the dough. Shape into a disc, wrap in cling film and reserve in the fridge.
  2. Dust the pheasant chunks with some flour and season with salt and pepper. Heat up a knob of butter and a splash of olive oil in a frying pan and brown the pheasant on all sides. Reserve in the pie dish.
  3. Fry the bacon for a couple of minutes in the same pan, add the mushrooms and fry till they soften a bit. Remove and divide in the pie dish with the pheasant.
  4. Add some more oil and fry the onions till soften. Remove and divide in the pie dish with the rest.
  5. Melt the 15 gr of butter in the pan, stir in a tablespoon of flour, cook out the flour for a minute. Slowly add the Marsala and than the stock stirring continuously until it becomes a smooth homogeneous sauce. Add the thyme and baie leaves , let it simmer for a few minutes. Taste and season if needed. Remove from heat and let it cool.
  6. Dust your counter with some flour and roll out the pastry until it is a little larger than the pie dish and about half cm thick. Brush some water or milk over the rim of the pie dish, then cover the dish with the pastry. Cut a small slit to allow a pie bird, foil funnel or in my case pheasant drumsticks to poke through the pastry to let the steam out of the pie. Crimp the edges between your fingers and trim the excess. Use a baie leave as template to cut out a few pastry leaves to decorate the pie.
  7. Egg wash the pie with the beaten egg, add the cut outs and egg wash them.
  8. Bake the pie for 45 minutes in a pre-heated oven at 200 C degrees. If you have an oven like mine, I like to cover the pie the lat 15 minutes with foil to prevent burning the crust too much and keep it golden.

Notes

on www.leeksandhighheels.com by Sandra Slawinski

Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/winter/my-festive-pheasant-and-mushroom-pie/