50g/2 oz butter, plus extra for greasing 200g/7 oz chicken livers, thawed if frozen and trimmed
2 cloves garlic 2 bay leaves 1⁄2 pheasant, skinned, boned and chopped
150 g/5 oz lean pork, finely chopped
3 tablespoons Marsala 2 tablespoons brandy
100 ml/3 1⁄2fl oz double cream 350 g/12 oz ready-made puff pastry dough, thawed if frozen
plain flour, for dusting 1 egg yolk, lightly beaten salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease 6 individual moulds with butter. Melt half the butter in a frying pan, add the chicken livers, garlic and bay leaves and cook, stirring frequently, for 5 minutes.
2.Add tt1e pheasant meat and pork, season witl1 salt and pepper and cook over a medium heat, stirring occasionally, for 15 minutes.
3.Pour in the Marsala and brandy and cook until they have evaporated. Remove and discard the garlic and bay leaves and transfer the mixture to a food processor.
4.Melt the remaining butter. Process the mixture and, with the motor running, gradually add the melted butter and the cream. Roll out the pastry on a lightly floured surface into a thin sheet and use to line the prepared moulds.
5.Fill with the meat mixture, cover with rounds of pastry and crimp the edges to seal. Make a hole in the centre of each pie and prick lines of little holes radiating out from the centre with a fork.
6. Brush the surface with the egg yolk and bake for about 15 minutes. Remove from the oven and leave to stand for 5 minutes before turning out and serving.

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