Airgun World – Summer 2019

http://www.airgunshooting.co.uk AIRGUN WORLD 95

GAME PASTIES

5. Pan-fry veg for two minutes.


6. Place filling.
   3. Allow to cool and remove meat from bones.
   6. Add diced pheasant and bacon.
   9. Egg wash the edges and fold over.


7. Finely chopped veg, pheasant and bacon.


8. Partridge and guinea fowl, prepped ... 2. ... and poached to perfection.


9. Roll out pastry.


10. Crimp and egg wash tops.

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ROSIE’S COOKBOOK

 Braise partridge and guinea fowl for 30 mins, with

herbage

 Dice your pheasant breast and bacon – or pigeon

and bacon

 Chop the veg finely

 Pan-fry raw meat for a couple of minutes

 Add the veg and cook for a further three minutes

 Add cooked meats

 Set aside to cool

 Cut pastry into four and roll out

 Place filling in the centre

 Egg wash the edges, and fold over

 Crimp and egg wash the top

 Bake at 180C until golden – about 20 minutes

 Serve, or freeze, for a quick and tasty supper

METHOD