Directions
Step 1
Make the filling: Place a rack within the heart of the oven and preheat to 400°F. Utilizing a pointy knife, take away the pheasants’ breasts alongside the bone. Take away and reserve the pores and skin, slice the meat on the bias into ½-inch strips, then switch the meat and pores and skin to a bowl and refrigerate till prepared to make use of. Rub the carcasses with 2 tablespoons of the oil, season generously with salt and black pepper, prepare on a big rimmed baking sheet, and bake till browned throughout, 45–55 minutes. Put aside and switch off the oven.
Step 2
In the meantime, make the crust: In a meals processor, pulse collectively the flour, thyme, tremendous salt, and sugar. Add the butter and pulse till sandy. Pour ¼ cup of ice water evenly excessive and pulse till the dough simply comes collectively. (If it appears dry, step by step add as much as 2 tablespoons extra water.) Switch to a evenly floured work floor and knead a few times to deliver the dough collectively. Form right into a disk, wrap in plastic, and refrigerate for a minimum of 1 hour, or as much as 24. (Take away the dough from the fridge quarter-hour earlier than rolling.)
Step 3
Switch the roasted pheasant carcasses and any amassed juices together with the reserved pheasant pores and skin to a big pot. Add the leek and onion scraps, mushroom stems, and a pair of quarts of chilly water and produce to a boil. Flip the warmth to medium-low and simmer till the meat pulls simply from the bones, about 2 hours. Place a fine-mesh strainer over a bowl and pressure the inventory. When cool sufficient to deal with, choose the meat from the carcasses, discarding the bones and pores and skin. Coarsely chop the meat and switch to a big bowl.
Step 4
Clear and dry the pot, add the remaining oil, and switch the warmth to medium. When the oil is scorching and shimmering, add the reserved breast meat and cook dinner, stirring sometimes, till evenly browned, 6–8 minutes. Utilizing tongs, switch to the bowl with the picked meat.
Step 5
To the pot, add the leeks and onion and cook dinner, stirring sometimes and scraping up any browned bits, till softened, 6–8 minutes. Add the butter, mushrooms, and garlic and cook dinner, stirring sometimes, till the mushrooms are softened and aromatic (don’t brown), about 6 minutes. Stir within the flour and reserved meat and cook dinner till no streaks of flour stay, 1–2 minutes. Stir in 1 cup of the parsley, the thyme, mustard, bay leaves, and 4 cups of the reserved inventory and produce to a boil. Flip the warmth to medium-low and simmer gently, stirring and scraping the underside of the pot regularly, till the sauce thickens, 7–10 minutes. Flip the warmth to medium-low, cowl, and proceed cooking (don’t boil), stirring sometimes, till the greens are very tender and the flavors have melded, about 1 hour. (If the pot appears dry or begins to scorch, add a bit extra inventory.)
Step 6
Add the cream and proceed cooking till the sauce thickens, 15–20 minutes. Season to style with salt and black pepper, scrape right into a 3-quart baking dish (not more than 11 inches in diameter), and put aside to chill to room temperature.
Step 7
Place a rack within the heart of the oven and preheat to 400°F. In a small bowl, evenly beat the egg and cream. On a evenly floured work floor, roll the dough right into a 12-inch spherical measuring ¼-inch thick. Drape the dough over the filling, trimming as wanted and crimping decoratively if desired, then seal the pie tightly. Brush with the egg wash, minimize a couple of vents within the high, and sprinkle with flaky salt. Switch to a rimmed baking sheet and bake till the filling is effervescent and the crust is deep golden brown, 45–50 minutes. Put aside to chill for a minimum of 10 minutes, then serve, sprinkled with the remaining parsley.
