Ingredients (serves 4-6)

1oz butter

1/2lb bacon, diced

1 onion

6oz mushrooms

2 cloves garlic

1lb cooked pheasant, diced

8oz broccoli, blanched

2tsp coriander

2 chicken stock cubes

1 pint white sauce

2tbsp double cream

1/2 pint white wine

8oz frozen puff pastry

A little milk

Method

Melt the butter in a large saucepan, and fry the bacon, onion, mushrooms and crushed garlic for about eight minutes, stirring occasionally. Spoon everything into a pie dish, and add the pheasant, broccoli and coriander. Season and crumble over the stock cubes. Pour the white sauce over the mixture, add the cream and wine and stir gently. Roll out the pastry on a lightly floured surface. Cover the pie with the pastry, and moisten the edges so it is well sealed. Brush with milk to glaze. Bake at 200°C for approximately 25 minutes until golden brown.