Pheasant and Pigs Trotter Pie

Ingredients

Pie Crust:

115 g suet

225 g self-raising flour

1 organic egg, beaten

7–8 tbsp milk

Sea salt, to taste

Pie Filling:

1 pheasant

1 pigs trotter 1 litre chicken stock

1 bottle white wine

2 bay leaves

1 whole garlic bulb

2 celery sticks

1 white onion

2 carrots

100 g smoked bacon lardons

250 g butter

2 rashers steaky bacon

200 g girolle mushrooms

200 g celeriac, diced

3 g shaved truffle (optional)

Peppercorns, salt, and thyme leaves

Method

Pie Crust

Mix suet, flour, and salt in a bowl.

Gradually add the beaten egg and milk until a dough forms.

Wrap and rest in the fridge for 2 hours before rolling out.

Trotter Stock Preparation (best made a day ahead)

Place the pigs trotter in a large pan with bay leaves, garlic, peppercorns, celery, onion, and carrots.

Cover with white wine and chicken stock, bring to a boil, then reduce to a simmer for 3 hours until the trotters are tender.

Remove trotters and strain the stock. Reduce the stock over medium heat.

While warm, pick the flesh and skin from the bones.

Prepare the Pheasant and Vegetables

Preheat the oven.

Heat a frying pan with oil and butter, brown the pheasant lightly, then roast in the oven for 5 minutes. Remove and rest.

In a separate pan, sauté bacon lardons, mushrooms, and celeriac until lightly coloured.

Add the reduced stock and cook briefly, then pour into the pie dish.

Assemble the Pie

Remove pheasant legs and breast from the bones and add to the pie dish with the trotter meat. Add truffle if using.

Chill the filling in the fridge until completely cool.

Roll and Bake the Pie

Roll out the rested pastry to the desired thickness and cover the pie dish.

Brush with egg yolk and garnish with thyme leaves and sea salt.

Bake at 180 °C for 30–35 minutes, until golden brown.