1. Remove the legs and backbones of the pheasants and place to one side.

2. In a large pot bring the game stock to the boil. Poach the birds for 6 minutes in the stock and remove. Place on a cooling rack.

3. Remove the breast meat from the birds and chop into 1cm cubes.

for the confit pheasant legs:
4. Pass the game stock through a sieve into a heavy based pan and reduce to 300ml. Chill and reserve for the pie filling.

5. In a heavy based pan mix the peppercorns, rock salt, bay leaf, thyme and brown sugar.

6. Take a piece of tin foil big enough to entirely cover the pan. Press down to seal. Place the leg meat on the foil and cover in duck fat. Place 2 or 3 holes at the base of the foil to allow the spices to permeate the oil. Fold the foil over ensuring that it is tightly sealed.

7. Place in an oven at 100°C for 1 hour and 20 minutes or until the meat falls off the bone.

for the sauce:
8. Melt the butter in a saucepan and gently sauté the carrot and onion.

9. When soft, add the flour and stir over a moderate heat for 1-2 minutes. Draw the pan from the stove and wait for the sizzling to cease.

10. Add the warm milk to the pan, stirring in with a wooden spoon. Cook gently for 15 minutes.

11. Add enough game stock to thin the mixture. Simmer for 2-3 minutes.

12. Stir in the mustard and check seasoning.

TO Assemble the Pie:
1. From the puff pastry make six lattice shapes. Place on a baking sheet and brush with the egg wash. Bake these in the oven at 220°C until golden brown. Place on a cooling rack.

2. Take a large heavy based pan and sweat off the onions and garlic until translucent. Add the diced carrot and celeriac, cook with little colour until soft.

3. Add the pheasant breast meat to the pan and cook for 1-2 minutes. Pour in enough sauce to just cover the meat.

4 . Put this mix in a casserole dish or a baking tray and place a lid or a piece of tin foil on the top. Place in oven at 220°C until the meat has cooked through.

5. Put a layer of the hot pheasant mix in a large round bowl.

6. Blanche and season the spinach and place a very thin layer on top of the mix covering completely.

7. Place the cooked pastry lattice on top of this and serve.