Recipe: Pheasant and walnut pasties

Name: Recipe: Pheasant and walnut pasties
Ingredients: 110g (4oz) cold butter; 170g (6oz) plain flour; 1 large egg yolk; Pinch mixed dried herbs; Sea salt; 10g (1⁄2oz) unsalted butter; 500g (1lb 2oz) pheasant breast and thigh meat, diced; 50g (2oz) smoked bacon lardons, cut into 1cm (1⁄2in) strips; 150g (5oz) blanched root vegetables (potato, carrot, swede, and so on), diced; 20g (3⁄4oz) onion, finely diced and softened in a little oil; 50g (2oz) walnut halves; 5g (1⁄4oz) dried mixed herbs; 5g (1⁄4oz) crushed juniper; 1 measure port; 200ml (7fl oz) game stock; 5g (1⁄4oz) cornflour; Salt and pepper or the egg-wash; 4 egg yolks; Dried herbs and poppy seeds to sprinkle

www.thefield.co.uk

This easy pheasant pasty recipe requires time and patience but no masterchef skills (and you could use bought pastry to simplify things up even more)

View full recipe on www.thefield.co.uk

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.

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