Preheat the oven to Gas Mark 5, 190°C, 375°F. Melt the butter in a pan and lightly fry the onion for 2 minutes. Add the partridge and fry for 3 more minutes until the meat has browned.
Add just enough water to cover the partridge, bring to the boil then simmer for 3 minutes. Take off the heat and whisk in the egg yolks one at a time to enrich the sauce. Stir in the pepper, cinnamon and coriander. Then pour the partridge mixture into a pie dish.
Lightly flour a board and roll out the pastry into a disc large enough to fit over the pie dish. Brush the rim of the dish with the beaten egg, place on the lid and press the pastry all around the rim. Brush the top with the rest of the egg and place the pie onto the middle shelf of the oven. Bake for 30 minutes until browned on top and bubbling.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
Some products in this recipe are seasonal and so may not be available to buy online all year.