Pheasant and Walnut Pastie

Name: Pheasant and Walnut Pastie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Snack - Makes 10 pasties
Ingredients: 150 g blanched vegetables, potato, carrot, swede, cut into 1cm dice; a splash of cold water; [or use 1 packet of readymade shortcrust or puff pastry, if you wish!]; 1 pinch mixed dried herbs; 500 g pheasant breast and thigh meat, cut into 1cm dice; 5 g dried mixed herbs; 5 g crushed juniper; 50 g smoked bacon lardons, cut into 1cm strips; 1 large egg yolk; 20 g onion, finely diced and softened in a little oil; sprinkle of dried herbs, or poppy seeds; 170 g plain flour; a little sea salt; 4 egg yolks; seasoning; 5 g cornflour; 110 g cold butter; 50 g walnut halves; 10 g unsalted butter; 200 ml game stock

Preparation info

Snack - Makes
10

Difficulty
Medium
Ready in
1 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

MEATY AND BURSTING WITH FLAVOUR, THE PIECES OF GAMEY PHEASANT WITH DICED ROOT VEGETABLES AND POTATO, THE CRUNCH OF THE WALNUTS, ALL ENCASED IN HERBY SHORTCRUST PASTRY IS GREAT FOR A PICNIC OR SERVED HOT WITH BUTTERY MASH, PEPPERED SAVOY CABBAGE AND A JUG OF ONION GRAVY. IT ALSO MAKES FANTASTIC BAIT FOR THE DISCERNING FISH.

Ingredients

For the Pastry

[or use 1 packet of readymade shortcrust or puff pastry, if you wish!]
110 g cold butter
170

Snack

Method

To make the pastry, first cut the butter into small pieces. Sift the flour into a large bowl and rub in the butter until the texture is similar to small breadcrumbs. Add the egg yolk, herbs, salt and a splash of cold water, and combine together to form a stiff dough. Mix thoroughly, but don’t ‘overwork’ it. Place in the fridge and allow to cool for around 30 minutes.

Ingredients

For the Pastry

Method

Photos