Pheasant & Mushroom Pastry Puff Slice Recipe

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a pan, melt the butter over medium heat. Add onions and garlic and cook until softened.

Add the mushrooms and cook until they release their moisture and brown slightly.

Sprinkle flour over the mushroom mixture and stir to coat.

Slowly pour in the chicken broth, stirring constantly until the mixture thickens.

Add the shredded pheasant and season with salt and pepper. Cook for another 2 minutes, stirring occasionally.

Roll out the puff pastry sheet onto the prepared baking sheet.

Spread the pheasant and mushroom mixture evenly over the puff pastry, leaving a border around the edges.

Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crisp.

Remove from the oven and let it cool for a few minutes before slicing and serving.