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Clarissa Dickson Wright

Pheasant and Asparagus Parcels

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Potty!: Clarissa's One Pot Cookbook
Potty!

By Clarissa Dickson Wright

Published 2010

  • About

I have over the years eaten an enormous amount of pheasant, given to me, shot by me, all over the country. Pheasant is an excellent alternative to chicken and undoubtedly considerably healthier, unless you’re very particular about where you source your chickens. Once again the pastry acts as the pot, producing a meal in itself.

Ingredients

  • 1 packet of puff pastry (I have to confess I almost never make puff pastry; bought is perfectly good)
  • 350 g (12 oz

Method

Preheat the oven to 200°C/400°F/gas mark 6. Roll out your puff pastry thinly and cut into four pieces, each one large enough to enclose a pheasant breast. If you are using fresh asparagus, trim the spears well and cut each of them into two or three pieces. In a bowl, mix your mushrooms

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