
Pigeon Pie
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- Serves 6
- Cooks in 150 mins (30m prep + 120m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
Pigeon
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 375°F (190°C).
- 2.In a large skillet, cook the bacon until crispy. Remove from the pan and set aside.
- 3.In the same pan, add the onion and mushrooms and cook until softened. Add the garlic and cook for another minute.
- 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.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.Remove the skillet from the heat and stir in the cooked bacon. Set aside to cool.
- 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.Pour the cooled pigeon filling into the pastry-lined dish. Brush the edges of the pastry with the beaten egg.
- 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.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.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
- If 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.