Salt-crust baked pheasant with truffle butter
Preheat the oven to 175°C/335°F/GAS mark 3.5.
Clean the inside of the birds and stuff them with the garlic, one sprig of rosemary each and the chopped mushrooms.
Gently slip your fingers under the skin around the breasts and push 30g of grated truffle butter into each bird.
Season the birds all over and rub with a little olive oil.
In a bowl or food processor mix the flour, salt and rosemary, then add in the egg and water. Bring the mix into a ball.
Divide the dough into four balls with two balls being slightly bigger.
Roll out a small ball on a lightly floured sheet of baking paper. It needs to be big enough to take one bird leaving a 6cm edge. Brush edge with cold water.
Take another lightly floured sheet and roll out a larger ball into a disc large enough to lay over the pheasant and cover the base. Lay the second disc over the bird and press the edges of the two sheets of pastry together, crimp and cut to neaten.
Repeat with the other pheasant and slip each of the birds onto a baking tray. Bake in the oven for 1 hour, leave to rest for 10 minutes then take to the table to crack open and top with the extra truffle butter and sprigs of rosemary.
Once you have wowed guests carve and serve pheasant from a platter so the inedible pastry doesn’t soak up the juice.