Makes 2 individual Wellingtons

Ingredients:-

• 2 pheasant breasts
• Packet chicken liver pâté
• 1 small red onion
• Half a pack of mushrooms
• 4 rashers streaky Bacon
• Half a pack of ready made puff pastry

Method:-

• Chop the mushrooms finely and sauté in a little butter until cooked and dry. Set aside to cool.
• Chop the red onion finely and sauté in a little butter until cooked and dry. Set aside to cool.
• Flash fry the pheasant breasts in a little very hot oil to sear the outside. Set aside to cool.
• Fry the bacon until only just cooked. Set aside to cool.
• Roll the pastry 4mm thick into 2 rectangles. Place a rectangle on a sheet of cling film.
• Coat the pheasant breasts with pâté.
• Place some mushroom mixture on the pastry.
• Put the coated pheasant breast on top.
• Put some bacon on top.
• Put some onion on top.
• Using the cling film, roll the pastry and seal around the mixture.
• Make a hole in the top and decorate with spare pastry.
• Bake in a Gas Mark 7 oven for 5 minutes then reduce to Gas Mark 5 for another 20 to 30 minutes.