Pheasant philo pie

Calories: 511 Preparation: 25 mins Cooking: 75 mins Serves: 4


  • 2 pheasants jointed (get your butcher to do this)

  • 1 apple, peeled, cored and diced

  • 2 sticks celery, roughly chopped

  • 1 large onion, peeled and roughly chopped

  • 100g/4oz cranberries

  • 1 x 85g/3oz pack watercress, roughly chopped

  • 300ml/½ pint chicken stock

  • 200g/8oz filo pastry

  • Salt and pepper

  • 50g/2oz butter melted


Mix together the apple, celery, onion, cranberries and watercress and place in a large pie dish. Arrange the pheasant pieces on top and pour over the stock. Season well. Roughly crumple each filo sheet and cover the meat. Drizzle the melted butter over the filo and bake at 190°C, Mark 5 for 1 hour 15 minutes. Serve with lots of fresh crispy watercress.

Fat: 23g Saturated Fat: 10g Carbohydrate: 38g Protein: 42g Fibre: 2g Salt: 2.23g

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