Pheasant & Bacon Turnover

Ingredience

4 pheasant breasts

500g sausage meat

2 tablespoons apple sauce

100g ready made sage and onion stuffing

8 slices of smoked bacon

300g grated cheddar

1 puff pastry roll

1 egg

Method

Step 1 – First, add a little water and two heaped teaspoons of applesauce to your pre-made stuffing. You can then leave this while you start on the pheasant.

Step 2 – Cut up the pheasant breast into cubes (roughly 4cm is best) and add it into a bowl with the sausage meat. Once the stuffing has cooled down, add that in as well. Take a wooden spoon and stir.

Step 3 – Roll out your puff pastry (or unroll the pre-made) – you should be able to get about 8 squares from it. Lay the bacon from one corner to another on each square and then get a good heaped spoon of the pheasant mix on top and a sprinkling of cheese.

Step 4 – Then take the opposite corners of the pastry and bring them to the middle, pushing in slightly. Cover in egg wash and cook in the oven at 170c for 20-25 minutes. Once they are done, they are ready to eat

Leon says: “These are banging for a shoot day and there are a couple of modifications for adults too. Try adding brie or mozzarella, hot honey or jalapeños, black pudding or chorizo. The children devoured these in minutes so I had to make more to get the pictures for you all”.