Recipe Card

Pheasant, Leek and Bacon Pie


  • 6 Jus-Rol™ Shortcrust Pastry Ovals
  • 6 pheasant breasts, diced into small chunks
  • 2 medium leeks, thinly sliced
  • 4 rashers of smoked bacon, diced into small chunks
  • 4 small Cox’s apples, peeled and diced (kept in water with a squeeze of lemon if not using right away)
  • 1/2 pt apple juice
  • 1/2 pt Chicken stock
  • 25 g Plain Flour Seasoning – salt and pepper
  • 1 beaten egg (for egg wash)

Equipment required

  • Saucepan
  • Pie Dish

Techniques used


  1. Preheat oven to 200°C (180°C fan assisted ovens)/Gas Mark 6.
  2. Heat a little butter or oil in a pan, add the pheasant and bacon dice, and leek slices. Cook over a medium heat until the leeks become translucent.
  3. Add the flour and seasoning and stir until the ingredients are well coated, then add the apple juice and chicken stock to the pan. Cook on a medium heat for around 20 minutes until the meat is tender, adding more stock if required.
  4. Next add the diced apples and stir through, until the apples are softened. Taste and add more season if necessary.
  5. Divide the mixture into 6 individual pie dishes and cover each with a Jus-Rol Shortcrust Pastry Oval. Egg wash the tops of the pies and place in the oven for 15-20 minutes until the pastry is perfectly golden.