Woodpigeon wellington | Fieldsports Journal

Ingredients

• 500g puff pastry roll
• 400g chestnut mushrooms, washed and dried
• 1 clove of garlic
• 5g picked thyme leaves
• 50ml Madeira
• 1 shallot, finely diced
• 100ml double cream
• 8 woodpigeon breast fillets
• 250g large leaf spinach
• 1 egg
• 10g chives, finely chopped
• 50g flour
• 100ml milk
• Salt and pepper