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Coronation Pheasant Pie.

Coronation Pheasant Pie

Amanda
This coronation pheasant pie is a great combination of pheasant, bacon and chestnutsin a creamy sauce and topped with shortcrust pastry.
 
5 from 19 votes
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine British
Servings 6
Calories 608 kcal

Equipment

  • Pie dish 26 cm or 10 inch is ideal
  • Large frying pan / skillet
  • Wooden spoon
  • Sharp knife
  • Rolling Pin or use a glass bottle.
  • Pastry brush
  • Food processor optional or use a large bowl and a pastry cutter, fork or your fingers to make the pastry by hand.
  • crown biscuit cutters 5 and 8 centimetres width
  • Chopping board

Ingredients
 
 

Pie filling

  • 440 g pheasant breast 4 breasts
  • 155 g smoked bacon lardons
  • 400 ml chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 180 g chestnuts cooked and prepared
  • 3 tablespoon flour
  • 2 tablespoon oil
  • 2 garlic cloves
  • 1 onion
  • 2 sticks celery
  • 2 tablespoon double cream
  • 3 thyme sprigs

Pastry

  • 400 g flour
  • 225 g butter
  • 2 eggs beaten and in separate bowls
  • ½ teaspoon salt
  • 1 tablespoon water for egg wash and more for pastry

Instructions
 

For the filling

  • Remove any skin on the pheasant breasts and cut into bite sized pieces.
  • Peel and chop the onion and celery and chop the chestnuts into about 8 pieces.
  • Heat a tablespoon of the oil in a pan over a medium heat.
  • Add the bacon lardons and cook for about 2 minutes.
  • Add the onion and celery for about 5 minutes, stirring occasionally until softened, but not coloured.
  • Stir the garlic into the vegetables and cook for 1 minute.
  • Transfer the mixture to a plate with a slotted spoon.
  • Season the pheasant breast with salt and pepper.
  • Add the remaining oil over a medium heat.
  • Fry the pheasant in batches until browned, for about 3 minutes.
  • Remove the thyme leaves from the stalks then add the chestnuts, thyme leaves and bay leaf.
  • Return the bacon, onion and celery mixture to the pan.
  • Sprinkle over the flour and cook for 1 minute stirring.
  • Gradually add the stock to the pan and stir while it thickens and comes to a simmer.
  • Check the seasoning, stir in the cream and leave the mixture to cool.

For the pastry

  • Cube the butter and add to a food processor with the flour and salt.
  • Pulse the mixture three or four times until it gets to the breadcrumb stage.
  • Beat the egg and add to the bowl. Pulse twice.
  • Check the dough with your fingers to see if it sticks together when pressed. Add a little water if required.
  • Turn the processor on full and within a few seconds the mixture should come together into a ball.
  • Divide the dough into 2 portions.
  • Wrap in plastic and chill for 30 minutes.
  • Sprinkle some flour on a work surface and roll out one portion of the pastry to line the pie dish.
  • Add the filling and press down with a fork.
  • Roll out the pastry lid and cut out 17 large pastry shapes.
  • Beat the remaining egg with water and use to stick 10 crowns around the edge.
  • Repeat with another layer of 7 crowns and egg wash, slightly overlapping the first.
  • Complete the pie by rolling out the remaining dough and cutting 9 smaller crowns.
  • Cover the whole surface in the egg wash.
  • Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5.
  • Bake for about 30 minutes until crisp and golden.
  • Allow the pie to rest for 5 minutes before serving.

Nutrition

Calories: 608kcalCarbohydrates: 75gProtein: 33gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 124mgSodium: 818mgPotassium: 679mgFiber: 3gSugar: 4gVitamin A: 422IUVitamin C: 18mgCalcium: 97mgIron: 5mg
Keyword coronation pie, pheasant pie
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