Pheasant & mushroom pastry puff slice recipe | Good Food
Looking for an easy way to use up tasty pheasant leftovers? This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper
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Cooking tools:
- Kitchen scale
- Pastry brush
- Oven
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spoon
- Fork
- Baking sheet
- Parchment paper
- Refrigerator
Ingredients
- 1 tbsp olive oil
- 20g butter
- 2 thyme sprigs leaves picked
- 5 rashers smoked streaky bacon finely chopped
- 2 garlic cloves finely chopped
- 3 large shallots finely chopped
- 8 mushrooms (preferably wild, oyster or chestnut), finely chopped
- 100g left-over pheasant meat, finely chopped
- 1 tbsp fino sherry or white wine
- 4 tbsp crème fraîche
- 320g ready-rolled puff pastry sheet
- plain flour for dusting
- 1 egg mixed with 2 tsp milk (to make an egg wash)
- 1 tsp nigella seeds
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