Method
Prep:2hr  ›  Cook:2hr  ›  Extra time:20min cooling  ›  Ready in:4hr20min 

1. Pre-heat oven to 200c(180c fan oven)
2. Take pheasant and put half of the thyme and bay leaves into cavity, rub in 2/3 salt and pepper over the bird and smear over the butter. Place bacon over the pheasant and pop into a casserole dish with a lid and put in oven for 40-50 mins until juices run clear
3. once the pheasant is done and cold enough to handle strip the meat from the bird only discarding bones and skin, shred the meat with your hands and dice bacon and put to one side
4. sautee the leeks,onions and celery in a pan with a little olive oil. add the stock and cook until reduced slightly, then add the meat from the bird including bacon and if it is still slightly watery add 2 tbsp cornflour to thicken.
5. line a smallish loaf tin with the pastry and spoon in the mixture. trim the excess from the tin and roll to make a lid. place lid over the tin and crimp edges. poke 2 small holes in top of pie to let steam escape and use any left over pastry to make a decoration for the top of the pie. brush the top of pie with olive oil(or glaze of choice)
6. pre-heat oven to 200c(180c fan oven) and place pie in oven for 30-40mins or until golden brown.
7. Serve with braised red cabbage and home made chips