Pheasant, mozzarella & pesto filo parcels

Eat Wild


225g boneless skinless pheasant breasts or thighs, chopped
1tbs olive oil
8 large basil leaves, finely chopped
1tsp pine nuts
3 sun-dried tomatoes, finely chopped
125g mozzarella, chopped
4 rectangular sheets (about 170g) filo pastry
20g butter, melted

green vegetables or salad, to serve

Serves 2

To start this pheasant appetiser grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don’t have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.

Heat the oven to 200˚C/180˚C fan and put a baking tray in to heat. Combine the pheasant, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.

Layer the filo pastry on a board, then cut in half to make two squares of four pastry layers. Set one pile aside and with the other pile, slightly rotate the individual sheets to give a star outline. 

Spoon half the mixture on to the centre of the star. Brush a little melted butter around the base, then gather up the outsides and scrunch them together.

Brush the top with butter. Repeat with the second batch of pastry and pheasant mix.

Transfer the parcels to the preheated baking tray and bake in the oven for about 20 minutes until golden.

Serve with green vegetables or salad.