Searching for a straightforward method to make use of up tasty pheasant leftovers? This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper

• Preparation and cooking time
  • Prep:40 minutes
  • Cook dinner:40 minutes
  • plus chilling
• Straightforward
• Serves 4

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Elements

• 1 tbsp olive oil
• 20g butter
• 2 thyme sprigs, leaves picked
• 5 rashers smoked streaky bacon, finely chopped
• 2 garlic cloves, finely chopped
• 3 massive shallots, finely chopped
• 8 mushrooms (ideally wild, oyster or chestnut), finely chopped
• 100g left-over pheasant meat, finely chopped
• 1 tbsp fino sherry or white wine
• 4 tbsp crème fraîche
• 320g ready-rolled puff pastry sheet
• plain flour, for dusting
• 1 egg combined with 2 tsp milk (to make an egg wash)
• 1 tsp nigella seeds

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Technique

• STEP 1

  Warmth oven to 180C/160C fan/fuel 4. Warmth the olive oil and butter in a heavy-bottomed frying pan together with the thyme and bacon. Cook dinner, stirring, for 4 minutes or till the bacon begins to color and launch its fats. Add the garlic, shallot and mushrooms, and cook dinner for 4 minutes till the mushrooms have launched their moisture. Add the pheasant and season, then deglaze the pan with the sherry or wine. Stir within the crème fraîche, take off the warmth and permit to chill fully within the fridge for round 40 minutes.

• STEP 2

  Unroll the pastry on a flippantly floured floor and spoon the chilly filling in an extended sausage form alongside the centre of the pastry. Brush alongside the edges of the pastry with the egg wash and fold the pastry over the filling, as if making a sausage roll. Press to seal the underside and sides with a fork. Switch to a baking sheet lined with baking parchment. Brush with the remaining egg wash and sprinkle with the nigella seeds. Bake within the oven for 25-30 minutes, till golden brown and properly overrated.