Game puff pies

These enclosed puff pastry pies, also called pithiviers, aren’t as fussy as they look. Team with creamy mashed potato or chips and lots of gravy, or, if you feel like something different, leave to cool and serve with a fresh salad.

1 hour 45 mins

2

Medium

• 25g Field & Flower pigeon breasts, diced
• 25g Field & Flower pheasant breasts, diced
• 25g Field & Flower partridge breasts, diced
• 50g carrot, diced
• 50g onion, diced
• 20g chestnuts, chopped
• 2 x red skinned potatoes
• Ready-made puff pastry
• Fresh thyme
• 1 x egg yolk

1. Bake the potatoes in the oven until soft (approximately 35 minutes). Scoop out the potato from the skin and mash it up in a bowl. It doesn't need to be smooth, a chunky texture will help your pie.

2. Meanwhile, dice all the meat and vegetables into 1cm cubes, then combine everything with the mashed potato. So long as you've chopped everything small enough, all the ingredients will cook through while the pie is in the oven.

3. Season well with salt & pepper and sprinkle over some fresh thyme leaves.

4. Roll out the pastry until it's the thickness of roughly a pound coin, place a saucer on the rolled pastry and cut around it to make 4 circles.

5. Spoon the game mixture into the centre of two of the pastry circles, leaving a good inch around the edge to seal the lids.

6. Brush the clear inch edge with egg yolk and place a lid on top of each pie. Using a fork, press down around the sides of the pastry to seal.

7. Use a knife to decorate the top of the pies in any pattern you like, then brush with the egg yolk.

8. Heat the oven to 170C and bake for 25 minutes until golden brown.

9. Remove from the baking tray and serve straight away.