The perfect alternative to a Sunday roast.
Ingredients
- 9 slices Streaky bacon
- 3 Skinless pheasant breasts
- 4 Skinless pigeon breasts
- 4 Skinless partridge breasts
- 260 g Cumberland sausage meat
- 90 g Apricots
- 20 g Peeled pistachios
- 1 kg Puff pastry
- 1 Egg
Instructions
- Lay overlapping bacon slices vertically on some cling film.
- Starting from the edge of the bacon, lay the three pheasant breasts horizontally.
- Divide the sausage meat into two 130g pieces. Put each one between two pieces of cling film and roll out until they’re the size of the three breasts.
- Lay the first portion of the sausage meat on the pheasant breasts and sprinkle with pistachios and apricots.
- Then, lay four pigeon breasts on top, followed by the second piece of mince and some more pistachios and apricots. Top it off with four partridge breasts.
- Carefully roll everything up, wrapping the bacon around the breasts and sausage meat. Twist the ends of the cling film and place in the fridge for 20 minutes.
- On another piece of cling film, roll out a piece of puff pastry to a 4mm thickness. It must be 2cm longer than the meat and about 5cm wider. Brush a little water over the top end and along the edges to help it seal.
- Take the meat out of the fridge, remove the cling film and place it at the bottom edge of the pastry.
- Roll the meat in the pastry and seal the dough on the sides. Remove the cling film and pierce any air pockets.
- Lay the joint on a well-greased tray with the seal on the bottom and brush the top with egg wash.
- Roll the rest of the puff pastry to a 3mm thickness, then roll a lattice cutter along it. Place this over the top of the joint, trim off any excess and egg wash it.
- Finally, make three small holes at the base, along each side of the joint, to allow any juices to escape.
- Place into a pre-heated oven at 180°C for 30 minutes, then turn up to 200°C for a further 15 minutes.
- Allow to rest for 10 minutes before cutting.
Wine Pairing
