These pheasant, cabbage and cheese pierogi do well in a pocket for when sustenance is required in the field. Or enjoy straight from the oven

These pheasant, cabbage and cheese pierogi are the perfect moreish morsels to pop in a pocket for the shoot elevenses. Make a big batch and enjoy a generous helping warm from the oven, and save the rest of when sustenance is required in the field. Try Philippa Davis’ recipe for these Polish/Russian-inspired pastry parcels.

For more pheasant recipes, read the top 10 best pheasant recipes. From burgers to BBQ to Kiev for the kids and the perfect roast guaranteed to impress, we have more than enough inspiration to see you through the season.


These Polish/Russian-inspired pastry parcels are perfect for elevenses and the caraway works brilliantly with pheasant.

Makes 20 servings

For the pastry

  • 480g plain flour
  • 1 tsp fine sea salt
  • 140ml warm water
  • 30ml olive oil
  • 1 egg, lightly beaten

For the filling

  • 2 tbsp olive oil
  • Breasts and leg meat of one pheasant, cut into small cubes
  • 1 white onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 175g white cabbage, finely shredded
  • ½ tbsp ground caraway seeds
  • 50ml dry white wine
  • 1 tbsp finely chopped parsley
  • 100g grated Edam cheese
  • 1 egg yolk mixed with 1 tbsp milk

Mix flour and salt in a bowl; measure the water and oil into a jug then beat in the egg. Make a well in the flour and gradually pour in the oil and water, mixing to form a dough. Knead for a couple of minutes until smooth then cover in cling film and leave to rest for half an hour in the fridge.

In a saucepan, sauté the pheasant, onion, garlic, cabbage and caraway with salt and pepper in the olive oil until softened (about 15 minutes). Add the wine and cook for another few minutes.

Take off the heat and leave to cool before adding the parsley and cheese. Check the seasoning.

Pre-heat the oven to 175°C/325°F/Gas Mark 3. Line a baking sheet with parchment. Roll out the pastry into a thin layer.

Cut out 20 x 11cm circles and brush with the egg yolk mix and plop a spoonful of pheasant mixture onto each.

Fold up and crimp the edges to form a pasty shape then place on the baking tray. Brush the outside with the egg yolk mixture and bake for 15 minutes. Enjoy warm or cold.