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Ingredients
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Method 1. Soak the ham shank overnight to remove the salt.
2. The next day, cover the dressed pheasants and the shank with cold water, add a bouquet garni, the onion, celery, carrots and a couple of leeks and bring to the boil then simmer for 2 hours.
3. Leave the meat in the pan, covered, in a cool place overnight.
4. To make the pastry, sieve the flour and salt. Rub the shortening and butter in, then add water to mix to a dough. Leave it to rest in the fridge for 15 minutes.
5. Pre-heat the oven to 180°C.
6. Remove the pheasants and shank from the cooking liquor and take the meat from the bones. Cut it all into bite size pieces.
7. Strain the cooking liquor through a sieve and reserve 570ml (1pint). You can use the rest in soups.
8. Add the tarragon to the reserved stock.
9. Make a roux with butter and flour and add to the stock.
10. Bring the stock mixture to the boil and reduce until thickened slightly. Check the seasoning and add salt and pepper to taste before adding the double cream.
11. Place the meat into individual pie dishes and cover with the sauce.
12. Place the raw mushrooms on top of the meat and sauce (they will help hold up the pastry).
13. Roll out the rested pastry to around the thickness of a pound coin – about 3mm. Cover the pies with the pastry and glaze with a beaten egg. Decorate with a thistle cut from the trimmings, or any other shape you prefer.
14. Bake for about 15 – 20 minutes, until the pastry is golden.
15. Immediately after taking the hot pie out of the oven brush with a little melted butter.
For the accompaniments:
16. Chop the new potatoes if they need it. Cover with cold salted water in a large pan and bring to the boil. Cook until tender – around 15 - 20 minutes.
17. Serve the potatoes with a little butter and sprinkle with chopped parsley.
18. Slice the leeks into rounds and fry in butter for 6-7 minutes.
19. Boil the carrots until tender. Add butter and salt to serve.
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