Pheasant leek bacon pie

Ingredients

• 50g butter
• 200g streaky bacon, cut into chunks
• 4 leeks, cut into large chunks
• 3 celery sticks, sliced
• 3 carrots, halved lengthways and sliced
• 2 bay leaves
• 3 tbsp plain flour
• 300ml cider
• 500ml chicken stock
• 2 tbsp double cream
• 6 pheasant breasts, skinned and cut into large chunks
• 3 tbsp wholegrain mustard
• 1 tbsp cider vinegar
• 500g block puff pastry
• plain flour, for dusting
• egg beaten with a little milk, to glaze

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