PHEASANT AND TRUFFLE VOL-AU-VENTS

MAKES 24

Ingredients

24 cooked canapé-sized vol-au -vent cases

Filling

1 tbsp olive oil

2 pheasant breasts, skinless and butterflied

1 tbsp butter

4 rashers smoked streaky bacon, finely diced

100g chestnut mushrooms, diced

1 tbsp finely chopped thyme

2 tsp plain flour 200ml double cream

1 tbsp brandy

2 tbsp truffle oil or truffle butter

To decorate

12 chives

Meaning ‘windblown’ in French, vol-au-vents became popular in the 1970s but have since lost their party appeal. However, I am a huge fan and more than happy to serve and eat them at any opportunity. With rich, buttery pastry and flavourful, creamy fillings, they make prefect canapés.

Note: if you choose to make your own vol-au-vent cases, my top tips are to remember to keep the pastry as chilled as possible when making and don’t brush the cut sides with egg wash as it will affect the rise. As I don’t own any really small, round cutters, I used a metal gin bottle lid to make the dip in the middle.

▶ Season the breasts and fry on a medium heat in the tablespoon of olive oil on both sides. You want them to be nicely browned and just cooked through. Remove to a bowl.

▶ In the same pan on a low heat, sauté the bacon, mushrooms and thyme in the butter for about five minutes; the bacon should be cooked and any mushroom juice evaporated. Stir in the flour and cook for a couple of minutes.

▶ Stir in the cream and brandy and bring to a simmer; the mixture should be fairly thick.

▶ Finely chop the cooked pheasant breast and add to the pan along with any cooked juices in the bowl.

▶ Stir in the truffle oil or butter and check the seasoning.

▶ Using two teaspoons, fill the vol–au-vent cases, then cut the chives into 2cm lengths and use to decorate.

▶ These are best eaten within an hour of being filled.