I have a few pheasants in the freezer that I needed to use up and the remains of a bacon collar joint in the fridge, not to mention a mountain of plums, and so this recipe is the happy result. It's a hearty pie but I think the plums just lift it out of the ordinary and would probably work ok with chicken though I would use boned thighs for this recipe.
Pheasant and Ham Pie with Victoria Plums
1 large clove garlic crushed
Chop and fry the onion, garlic and carrot until soft. Add the chunked ham and pheasant. Sprinkle with flour and fry until well browned, stirring from time to time. Season well. Add a glug of red wine, and enough stock to make a sauce. Add the chopped parsley, turn into a pie dish and press the plum halves into the gravy. Cover with the half sheet of puff pastry, trim, and brush with beaten egg or milk. Bake in the middle of the roasting oven of the Aga for 20 minutes, (gas about mark 6) until well browned, then move to the bottom oven for another half hour or so (gas about 3). Serve with a seasonal green veg.