By Andrew Pern
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.
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.