Prep 10 mins
Cook 45 mins
A basic pigeon pie recipe taken from medieval times and transformed into a modern must-make, mouth-watering dish. From Toby Tobin.
- 10 pigeons, breasts
- 1 onion
- 1 celery rib
- 1 leek
- 1 carrot
- 4 tablespoons olive oil
- 4 ounces chicken livers
- 7 ounces pancetta lardons
- 7 ounces button mushrooms
- 7 ounces shallots, finely chopped
- 1 tablespoon tomato paste
- 2 1⁄2 cups game stock or 2 1⁄2 cups chicken stock
- 10 black peppercorns
- 1 sprig rosemary
- 10 sage leaves
- 1 pinch thyme
- 1 lb shortcrust pastry
- Cut the pigeon breasts into small pieces. Finely dice the onion, celery, leek and carrot.
- Heat one tablespoon of olive oil in a frying pan over a moderate heat and fry the pigeon, chicken livers and pancetta in olive oil until lightly browned. Put into a pie dish.
- Add a further tablespoon of the oil to the frying pan and fry the onion, celery, leek and carrot until golden, and then add this to the pie dish.
- Fry the button mushrooms and shallots in the remaining oil and add to the pie dish.
- Spoon tomato paste into the pan and cook for 1 minute. Deglaze the pan with the stock. Add the peppercorns, rosemary, sage and thyme to the stock, and bring to the boil.
- Set the oven to 375°F Pour the stock over the meat in the pie dish.
- Roll the pastry out to cover the pie and bake for 45 minutes. Serve immediately.