Step 1Slice open the pheasant breast and stuff with the dates.
Step 2Roll out the pastry and place the stuffed pheasant breast in the centre.
Step 3Lattice the pastry over the top, brush with beaten egg and then bake for 30 minutes at 180°C.
Step 4Delicious served with a mulled wine chutney.
- Country Range Puff Pastry
- 1 pheasant breast
- 2 dates
- 1 egg, beaten, for glaze
- salt and pepper
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