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Pheasant, leek & bacon pie


Pheasant, leek & bacon pie Recipe

Ingredients:
  • 50g butter
  • 200g streaky bacon , cut into chunks
  • 4 leeks , cut into large chunks
  • 3 celery sticks, sliced
  • 3 carrots , halved lengthways and sliced
  • 2 bay leaves
  • 3 tbsp plain flour
  • 300ml cider
  • 500ml chicken stock
  • 2 tbsp double cream
  • 6 pheasant breasts, skinned and cut into large chunks
  • 3 tbsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 500g block puff pastry
  • plain flour , for dusting
  • egg beaten with a little milk, to glaze
Directions:
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Rank

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