Scotch pie recipe as a great way to cook late-season pheasant

Ingredients

• 90g beef dripping, lard or butter (or use a combination of any two)
• ½ tsp sea salt
• 6 tbsp water
• 220g organic stoneground flour
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp dried green peppercorns
• A pinch of ground mace
• The boned thigh and breast meat from 1 pheasant, minced
• A sprig of fresh thyme
• 1 small onion, very finely chopped
• 1 small measure of malt whisky
• Salt