Pheasant Filo Pie with Watercress

Ingredients

• 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

Method

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.