RECIPE

Pigeon Pie
Equipments
By Eric Zheng period 2

Rolling pin
Pie funnel

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Recipe:

PIGEON STOCK

2 tbsp of olive oil

Ready in 20 minutes
10 wood pigeons, breasts removed
Serves 8 people
280 calories 1 carrot, peeled and roughly chopped

-------------------------------------------------- 3 large shallots, peeled and roughly

chopped
PASTRY
1/2 leek, washed and chopped
340g of plain flour, plus extra for dusting
5 juniper berries
170g of unsalted butter, frozen 30
minutes before use 10 peppercorns

100 ml of water, chilled 1 bay leaf

1/2 tsp fine sea salt 2 sprigs of thyme

1 medium egg, beaten

2 sprigs of parsley
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FILLING
​ 60g of butter
​ 200g of smoked bacon lardons, or
pancetta
​ 15g of dried porcini mushrooms,
soaked in boiling water for 30
minutes, then drained and finely
chopped
​ 150g of button mushrooms
​ 3 shallots, peeled and finely
chopped
​ 1 garlic clove, peeled and crushed
​ 4 sprigs of fresh thyme, leaves
picked off
​ 20 wood pigeon breasts, reserved
from carcasses, each cut into 2
pieces
​ 50 ml of Madeira
​ 2 tbsp of flour
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STEP 1
First make the pigeon stock. Preheat the
oven to 220°C/gas mark 8
STEP 2
Chop the pigeon carcasses into 3 pieces
and place in a baking tray. Add the carrot,
shallots and leek and drizzle with olive
oil. Toss to combine and roast for 30–45
minutes, stirring occasionally until the
bones and vegetables are golden brown
STEP 3
Tip the bones and vegetables into a large
saucepan. Deglaze the roasting tin with a
splash of water and add to the saucepan.
Add the juniper berries, peppercorns, bay
leaf, thyme and parsley and cover with 2
litres of water
STEP 4
Place over a medium heat and bring to
the boil. Once the stock boils, reduce the
heat and simmer gently for 3 hours.
Strain the stock through a sieve and
reserve to one side, or refrigerate if
making in advance
STEP 5
Next make the pastry. Sift the flour and
salt into a large bowl. Grate the butter
into the flour using the larges holes of the
grater. Gently mix with the flat of a knife
until the butter is coated in the flour. The
butter should remain in grated pieces,
not rubbed into the dough
STEP 6
Add the chilled water and bring the
pastry together with the knife, adding a
little more water if necessary. Gently
press the dough into a ball and then
flatten slightly to form a disc. Wrap in
cling film and chill in the fridge for at least
30 minutes
STEP 7
Meanwhile, make the pie filling. Add half
of the butter to a large frying pan over a
high heat. When the pan is very hot,
quickly sear the pigeon breast pieces on
each side – this should only take 1–2
minutes, the aim is not to cook the pigeon
breast but get a nice colour on it. Tip onto
a plate and leave to one side
STEP 8
Lower the heat to medium and add some
more butter to the pan, along with the
bacon. Fry for 5 minutes or until golden,
then add the button and soaked porcini
mushrooms and cook for a few minutes.
Lower the heat and add the shallots,
garlic and thyme. Cook gently for 5–8
minutes or until soft
STEP 9
Turn up the heat and add the Madeira,
stirring to scrape any bits off the bottom
of the pan. Stir in the flour, cook for 1
minute and then stir in the stock. Simmer
gently, stirring until everything is
combined and the sauce has thickened
slightly. Season with salt and pepper and
stir in the pigeon pieces. Add everything
to a large pie dish and allow to cool
STEP 10
Preheat the oven to 200°C/ gas mark 6
STEP 11
Place the pie funnel in the centre of the
dish. Roll out the pastry on a floured
work surface to about the thickness of a
£1 coin – it needs to be 5cm larger than
your dish. Brush the rim of the dish with
beaten egg and, using the extra pastry
from the edge, cut a few 2cm wide strips
and lay them on the rim, pressing down
slightly. With a small knife, cut a small slit
in the top for the pie funnel to allow the
air to escape. Brush with more beaten
egg and use any extra pastry to decorate
the top of the pie. Press down the edges
of the pie to seal, trim off the excess and
crimp the edges

STEP 12
Glaze the pie with the rest of the beaten
egg and bake for 30–35 minutes, or until
the pastry is golden. Serve immediately
with seasonal le