Coronation pheasant vol-au-vents: perfect for tailgate picnics
With their light, crispy layers of buttery pastry, these Coronation pheasant vol-au-vents are best eaten in the great outdoors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Ingredients
- 12 x 4-5cm-sized cooked vol-auvent cases
- 2 pheasant breasts
- 2 tsp medium curry powder
- 1 tbsp rapeseed oil
- 25g mayonnaise
- 100g crème fraîche
- 6 tbsp double cream
- 1 heaped tbsp apricot jam or mango chutney
- 3 tbsp toasted almond flakes, roughly chopped
- 3 tbsp coriander, finely chopped
- 1 tbsp lime juice
- A few extra sprigs of coriander
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