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