Game pies have been knocking about in British cuisine for centuries, but this one's got a boozy kick from those little sloes you've picked from the hedgerows. Proper good stuff.
• 2 pheasant breasts, diced
• 4 pheasant thighs, meat removed from bone and diced
• 150g smoked bacon lardons
• 1 large onion, finely diced
• 2 leeks, sliced
• 200g chestnut mushrooms, sliced
• 100ml sloe gin (homemade if possible)
• 300ml chicken stock
• 2 tbsp plain flour
• 1 tbsp butter
• 1 egg, beaten (for glazing)
• 500g shortcrust pastry
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
1. Preheat oven to 180°C (fan 160°C).
2. Fry bacon lardons in a large pan until crisp, then remove and set aside.
3. In the same pan, brown the pheasant meat in batches, then set aside.
4. Add butter, then cook onion and leeks until soft.
5. Add mushrooms and cook for 5 minutes.
6. Stir in flour and cook for 2 minutes, then gradually add stock and sloe gin.
7. Return meat to the pan with thyme, season well, and simmer for 15 minutes.
8. Transfer mixture to a pie dish and let cool slightly.
9. Roll out pastry to cover the pie, crimp edges, and brush with beaten egg.
10. Cut a small hole in the centre for steam to escape.
11. Bake for 45-50 minutes until pastry is golden.
12. Let stand for 10 minutes before serving.
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