Pheasant, leek & bacon pie

• butter↗50g g
• streaky bacon↗200g g

  cut into chunks

• leeks↗4

  cut into large chunks

• celery↗3

  sticks, sliced

• carrots↗3

  halved lengthways and sliced

• bay leaves↗2
• plain flour↗3 tbsp tbsp
• cider↗300ml ml
• chicken stock↗500ml ml
• double cream↗2 tbsp tbsp
• 6 pheasant↗

  breasts, skinned and cut into large chunks

• wholegrain mustard↗3 tbsp tbsp
• cider vinegar↗1 tbsp tbsp
• block puff pastry↗500g g
• plain flour↗

  for dusting

• egg↗

  beaten with a little milk, to glaze

Step-by-step instructions

1. 1

   Heat the butter in a casserole dish and cook the bacon for 1 min until it changes colour. Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then splash in the cider and reduce. Pour in the chicken stock, stir, then add the cream. Season, then bring everything to a simmer. Add the pheasant and gently simmer for 20 mins until the meat and veg are tender. Stir through the mustard and vinegar, then turn off the heat and cool.

2. 2

   Heat oven to 220C/200C fan/gas 7. Tip the mixture into a large rectangular dish. Roll the pastry out on a floured surface, place over the dish and trim round the edges, leaving an overhang. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Sprinkle with a little sea salt. The pie can now be frozen for up to 1 month; defrost completely before baking. Bake for 30-35 mins until golden. Remove from the oven and leave to cool for 5 mins before serving.