2 sticks celery
1 large onion, peeled
100g (4oz) cranberries
1 bunch watercress
300ml (1/2 pt) chicken stock
200g (80z) filo pastry
Salt and pepper
50g (2oz) butter, melted
Joint the pheasants into pieces and season.
Roughly chop the other ingredients and put into a large pie dish.
Put the pheasant on top and pour in the stock.
Roughly crumple each filo sheet and cover the meat.
Drizzle the melted butter over the filo and bake at 190 degress C Mark 5 for 75 minutes.
Serve with lots of fresh crisp watercress