Pheasant, Leek & Bacon Pie


A seasonal twist on a classic!


  • 6 pheasant breasts, skinned and cut into large chunks
  • 200g our streaky bacon, cut into chunks
  • 4 leeks, cut into chunks
  • 3 celery sticks, sliced
  • 3 carrots, sliced
  • 500g block puff pastry (shop bought works fine)
  • 50g butter
  • 3 tbsp English Mustard (we sell Cottage Delight’s excellent ‘Smooth English Mustard’)
  • 3 tbsp plain flour
  • 500ml chicken stock (we sell tins of quality chicken stock)
  • 6 tbsp double cream
  • plain flour, for dusting
  • egg beaten with a little milk, to glaze

Cooking Instructions

This a fabulous easy recipe, adapted from our friends Cottage Delight, who supply us with a range of delicious sauces and condiments, as well as Christmas gift boxes.

  1. In a large saucepan heat the butter and cook the bacon for 2 minutes until lightly browned.
  2. Add the leeks, celery and carrots then cook until they start to soften.
  3. Stir the flour into the veg until it goes a sandy colour, then pour in the cider and chicken stock, stir, then add the cream. Season, then bring everything to a simmer.
  4. Add the pheasant and simmer for 20 mins until the meat and veg are tender. Stir through the mustard, then turn off the heat and leave to cool.
  5. Heat oven to 220C/200C fan/gas 7. Tip the mixture into a large pie dish. Roll the pastry out on a floured surface, place over the rim of the dish and trim around the edges. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Bake for 30 minutes until golden. Remove from the oven and leave to cool for 5 mins before serving.