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YIELD: 10 portions
PREP: 35 mins COOK: 55 mins READY IN: 1 hr 30 mins
Ingredients
9 slices British streaky bacon
20 grams pistachio nuts peeled
260 grams quality sausage meat
90 grams dried apricots
3 breasts pheasant skinned
4 breasts pigeon skinned
4 breasts partridge skinned
1 kilo puff pastry
1 whole egg
Instructions
Lay the bacon slices vertically on a large piece of cling film, so they overlap slightly. Starting from the edge of the bacon, lay the three pheasant breasts horizontally on top, again, overlapping them slightly.
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 piece of mince 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. Finally, top it off with four partridge breasts.
Carefully roll everything up, wrapping the bacon around the breasts and sausage meat. Then, roll everything in cling film, twist the ends to give you a long sausage-shaped joint and place in the fridge for 20 minutes.
On another piece of cling film, roll out a piece of puff pastry to a 3 to 4mm thickness. It must be long enough to cover the meat and overlap by 2cm underneath, and about 5cm wider. Brush a little water over the top end and along the edges to help it seal later.
Take the meat out of the fridge, remove the cling film and place it at that the bottom edge of the pastry. Roll the meat in the pastry until you meet the top edge. Tighten the roll and seal the dough on the sides by gripping the cling film on each side and squeezing slightly. Remove the cling film and pierce any air pockets to ensure the pastry is well set around joint. Lay the joint on a well-greased tray with the seal on the bottom and brush the top with egg wash.
Roll another piece of puff pastry to a 3mm thickness and 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 after removing from the oven and before cutting.
PREP: 35 mins COOK: 55 mins READY IN: 1 hr 30 mins
Ingredients
9 slices British streaky bacon
20 grams pistachio nuts peeled
260 grams quality sausage meat
90 grams dried apricots
3 breasts pheasant skinned
4 breasts pigeon skinned
4 breasts partridge skinned
1 kilo puff pastry
1 whole egg
Instructions
Lay the bacon slices vertically on a large piece of cling film, so they overlap slightly. Starting from the edge of the bacon, lay the three pheasant breasts horizontally on top, again, overlapping them slightly.
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 piece of mince 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. Finally, top it off with four partridge breasts.
Carefully roll everything up, wrapping the bacon around the breasts and sausage meat. Then, roll everything in cling film, twist the ends to give you a long sausage-shaped joint and place in the fridge for 20 minutes.
On another piece of cling film, roll out a piece of puff pastry to a 3 to 4mm thickness. It must be long enough to cover the meat and overlap by 2cm underneath, and about 5cm wider. Brush a little water over the top end and along the edges to help it seal later.
Take the meat out of the fridge, remove the cling film and place it at that the bottom edge of the pastry. Roll the meat in the pastry until you meet the top edge. Tighten the roll and seal the dough on the sides by gripping the cling film on each side and squeezing slightly. Remove the cling film and pierce any air pockets to ensure the pastry is well set around joint. Lay the joint on a well-greased tray with the seal on the bottom and brush the top with egg wash.
Roll another piece of puff pastry to a 3mm thickness and 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 after removing from the oven and before cutting.
