Place partridge breasts in a shallow dish with the cider, seasonings and a few of the sage leaves, roughly chopped - allow to marinade for 15 minutes.
Peel, halve and core two pears and cut into 24 slices, keep remaining pears to one side.
To assemble, lay half the pastry squares on the work surface, place two slices of pear, side by side on each then lay a partridge breast on top of each, keeping the marinade mixture. Scatter with a little chopped sage and a few redcurrants. Make parallel cuts in the remaining pastry squares but leave a border around edge of each. See also: How to make twisted corner baskets.
Brush the borders of pastry around the partridge breasts with beaten egg, top each with a pastry square with the slits in, press edges firmly together, knock up edges and brush each with beaten egg.
Bake for 15 -20 minutes until pastry is risen and golden brown. Meanwhile, peel the remaining pears, core and slice.
Heat together the cider marinade mixture and the redcurrant jelly and gently cook the pear slices until just tender.
Serve the pear slices hot with the partridge puffs.