Medieval Pigeon Pie

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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