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Pigeon Pie

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  • Serves 6
  • Cooks in 150 mins (30m prep + 120m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Pigeon

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F (190°C).
  2. 2.In a large skillet, cook the bacon until crispy. Remove from the pan and set aside.
  3. 3.In the same pan, add the onion and mushrooms and cook until softened. Add the garlic and cook for another minute.
  4. 4.Add the pigeon breasts to the pan and cook until browned on all sides. Sprinkle the flour over the top and stir to combine.
  5. 5.Add the chicken stock, thyme, and rosemary to the pan and stir to combine. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
  6. 6.Remove the skillet from the heat and stir in the cooked bacon. Set aside to cool.
  7. 7.Roll out the puff pastry on a lightly floured surface and use it to line a 9-inch (23cm) pie dish. Trim any excess pastry.
  8. 8.Pour the cooled pigeon filling into the pastry-lined dish. Brush the edges of the pastry with the beaten egg.
  9. 9.Roll out the remaining pastry and use it to cover the top of the pie. Trim any excess pastry and crimp the edges to seal.
  10. 10.Brush the top of the pie with the remaining beaten egg and use a sharp knife to make a few small slits in the pastry to allow steam to escape.
  11. 11.Bake the pigeon pie for 45-50 minutes, or until the pastry is golden brown and the filling is hot and bubbly.

lightbulb_outline Tips

  • chevron_rightIf you can't find pigeon, you can substitute it with chicken or duck breasts. The pastry can also be made from scratch if you have the time and patience.