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Pheasant, leek, mushroom and chestnut pie with turmeric, thyme and vermouth


This is a delicious lovely warming and hearty dish. Perfect for this time of year when it’s freezing outside. Homely and comforting, give it a try.


View the video on instagram here


Serves 4-6 | Cooking and prep time: 1 hour


INGREDIENTS

Olive oil for frying

6 Diced Pheasant breasts, clean, dry and skin off

2 Leeks, sliced

Punnet of Mushrooms, quartered. Use whatever variety you prefer

1 packet chestnuts, roughly chopped

25g Butter

Good splash Vermouth

2 heaped tablespoons Flour

1 teaspoon Turmeric

1-2 cloves minced Garlic

1/2 teaspoon Thyme

500ml Chicken stock

Salt and Pepper, for seasoning

Ready made puff pastry


INSTRUCTIONS

Preheat you oven to 200C

Over a medium to high heat warm a good splash of olive oil in a large pan and brown the seasoned Pheasant meat. When nicely coloured remove to a plate with a slotted spoon.

In the same pan, cook down the leeks and mushrooms with butter and Vermouth. When soft add the Chestnuts.

Cook for a further 5 minutes. Add the Turmeric, Garlic and Thyme. Stir to combine

Add the flour and stir to coat all the vegetables, cook for a few more minutes then add the chicken stock, reduce heat a little and stir continuously gently and allow to cook for 5-10 minutes ensuring the sauce thickens and becomes silky smooth. Add more water if mixture is too claggy. Return the meat to the pan. Warm through and season to taste.

Place the puff pastry inside your dish, fill with filling and top with you pastry tucking in the edges. Add some egg wash

Bake at 200C for 30 minutes until golden brown, turn halfway through.

Serve with vegetable side dishes of your choice and enjoy.

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