Chef Mark Gough prepares a tasty treat with brandy-seasoned pheasant in golden puff pastry.

– 2 pheasant breasts
– 150g puff pastry
– 6 chestnuts
– 1 sausage (skinned)
– 2 tbsp mashed potato
– 2 spring onions
– handful chopped parsley
– salt and pepper
– glug of brandy
– 2 eggs



1. Lay the bird on its back inside a bin liner so the feathers will be collected.

2. Start plucking the breast, carefully removing the feathers to ensure you
don’t rip the breast meat.

3. Slice down the breastbone and gently ease the flesh off  as you cut towards the wing.

4. Wipe the breasts clean and they are ready to cook.



1. Cut the pheasant breasts into evenly sized small cubes.

2. Put the sausage, one egg and chopped chestnuts in a bowl, along with the chopped parsley, and mix together with the chopped spring onion and mashed potato.

3. Seal the meat off in a pan with thyme and garlic, season with salt and pepper and add a glug of brandy.

4. Set to one side to cool and then add to the sausage mix.

5. Roll the pastry out and line a soup ladle with it, making sure that there is some overhang.

6. Fill the ladle with the sausage mix.

7. Paint the edges with egg wash and then fold over
to seal.

8. Remove from the ladle by turning it over and place in the fridge for about 10 minutes for the pastry to harden off.

9. Score the pie from the middle downwards all the way around.

10. Paint with egg wash.

11. Place in the oven and bake for 30 minutes at 170 degrees.

12. Serve with green salad or vegetables of your choice. Enjoy!