Roebuck
“Fishal Spokesman” Useles Billy Club !
Pheasant Pie
Ingredients - this should make 4 small pies or 2 large pies
2 Pheasants - 4 Breasts and 4 Leg meat cut into cubes
6 rashers of smoked streaky bacon
8 ounces of chestnut mushrooms
1/2 onion chopped up
1 tablespoon of tomato purée
1/2 tablespoon of Worcestershire sauce
8 ounces of red wine stock or whichever stock you want to use
2 crushed garlic cloves
Cornflour or gravy browning if required
12 ounces of self raising flour
7 ounces of suet
3 tablespoons of whole grain mustard
1 beaten egg
Brown the pheasant meat in a large frying pan and put the meat to one side
Fry bacon, onion and mushrooms until browned
Put pheasant meat back in
Add tomato purée, garlic and Worcestershire sauce and season to taste
Pour the stock over and continue to stir
Once well mixed, leave to simmer for 10 minutes and add thickening agent if required
While simmering prepare the pastry.
Sift the flour into a bowl
Mix in the suet and mustard
Stir in enough cold water to make a soft dough
Roll out enough pastry to make bases for the pies
Put bases in a pie dish and blind bake (using ceramic baking beads) for 10 to 12 minutes at 180 degrees C
When cooked remove baking beans, when the pie filling has cooled enough add the filling to the bases.
Roll out the remainder of the pastry to make lids for the pies, glaze with the beaten egg and put in the oven to bake for 20 minutes at 180 degrees C or until browned.
Ingredients - this should make 4 small pies or 2 large pies
2 Pheasants - 4 Breasts and 4 Leg meat cut into cubes
6 rashers of smoked streaky bacon
8 ounces of chestnut mushrooms
1/2 onion chopped up
1 tablespoon of tomato purée
1/2 tablespoon of Worcestershire sauce
8 ounces of red wine stock or whichever stock you want to use
2 crushed garlic cloves
Cornflour or gravy browning if required
12 ounces of self raising flour
7 ounces of suet
3 tablespoons of whole grain mustard
1 beaten egg
Brown the pheasant meat in a large frying pan and put the meat to one side
Fry bacon, onion and mushrooms until browned
Put pheasant meat back in
Add tomato purée, garlic and Worcestershire sauce and season to taste
Pour the stock over and continue to stir
Once well mixed, leave to simmer for 10 minutes and add thickening agent if required
While simmering prepare the pastry.
Sift the flour into a bowl
Mix in the suet and mustard
Stir in enough cold water to make a soft dough
Roll out enough pastry to make bases for the pies
Put bases in a pie dish and blind bake (using ceramic baking beads) for 10 to 12 minutes at 180 degrees C
When cooked remove baking beans, when the pie filling has cooled enough add the filling to the bases.
Roll out the remainder of the pastry to make lids for the pies, glaze with the beaten egg and put in the oven to bake for 20 minutes at 180 degrees C or until browned.
