Filo wrapped pheasant with mushroom sauce

Preparation method

1. Preheat the oven to 220C/425F/Gas 7.

2. Brush a layer of filo pastry with the egg yolk and stick a second layer of filo on top.

3. Put the mustard onto the filo and spread evenly.

4. Cut the filo into 2.5cm/1 inch strips, lengthways.

5. Sear the pheasant in a hot pan with the butter, garlic and rosemary for two minutes on each side.

6. Roll the strips of filo round the breast, slightly overlapping so that the whole breast is wrapped up.

7. Brush the parcel with egg yolk.

8. Place the parcel on a baking sheet and bake for 8 to 10 minutes.

9. For the mushroom sauce; thinly slice the mushrooms and sauté in the butter for 3 to 4 minutes.

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10. Add the garlic and cook for one minute.

11. Add the white wine and simmer for two minutes.

12. Finally add the cream and chives and simmer gently for one minute.

13. Serve the parcel with the mushroom sauce.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 1