Partridge and pear puffs

Partridge and pear puffs

British Game Alliance

Ingredients (makes 12)
12 x 130mm puff pastry squares
12 partridge breasts
6 ripe dessert pears
375 ml port
Small bunch fresh sage leaves,
roughly chopped
12 strings of redcurrants (optional)
1 beaten egg (to glaze)
6 tbs redcurrant jelly

Eat Wild

To create these Partridge and Pear puffs place the partridge breasts in a shallow dish with the port, seasoning, and a few of the sage leaves to marinate for 15 minutes. Peel, halve and core two of the pears. Cut into 24 slices. Keep the remaining pears to one side.

To assemble the puffs, lay half of the pastry squares on a flat surface, then place two slices of pear side by side on each with a partridge breast on top. Keep the marinade mixture. Scatter a little chopped sage and a few redcurrants (if using) over the breasts, ensuring there’s clear border. Make parallel cuts in the remaining pastry, again leaving an uncut border around the edges. Brush the borders with beaten egg, and press the slit tops firmly down on the bases. Brush the top of each with beaten egg.

Bake the puffs for 15-20 minutes at 170˚C until the pastry is risen and golden brown. Meanwhile, peel, core, and slice the remaining pears. Heat the port marinade mixture and the redcurrant jelly together and gently cook the pear slices until just tender. Serve the slices hot with the partridge puffs.