Pigeon and mushroom pie
An alternative to the flashed breast or pigeon salad recipes, the pie is a little bit 'more' and is great washed down with a real ale.
12-14 Pigeon breasts (6-7 Pigeons!) chopped into mouth sized cubes
2 Sheets of puff pastry
3 Rashers of bacon, diced
1 Large carrot, sliced and cubed
1 Medium onion, thinly sliced
1 Clove garlic, crushed
1/2 lb Portobello (or shiitake) mushrooms, sliced
1 tbsp Worcestershire sauce
1 tbsp Fresh rosemary
1 tbsp Fresh thyme, diced
1 tsp Salt
1/2 teaspoon Black pepper
1/2 Cup stout beer
1 Beef stock pot capsule
1 tbsp Cornstarch mixed with 1 tbsp water
- I use shop bought puff pastry!. Allow it to warm to room temperature before using.
- Turn the oven on and set to 180C. At the same time bring a pan to a hot heat on the hob. Cook the diced bacon until golden. Remove the bacon and place to one side.
- Add a little butter to the oil that is left in the pan from cooking the bacon. Now add the cubed pigeon breasts, a handful at a time (to keep the heat), and brown evenly all over. Remove the pigeon and place to one side with the bacon, keeping it all warm either in a plate warmer oven (Aga users) or covered with foil.
- Line your pie dish with puff pastry. You can use multiple dishes or just one, whichever you prefer. Ensure the pastry overlaps the edge of the dish. Prick the dough with a fork, cover with foil and then place in the pre-heated oven for 25 minutes.
- Whilst the base pastry is cooking, add the onions and carrots to the frying pan and cook until softened and browned. Now add the garlic and mushrooms. Cook for a further 5 minutes until softened.
- Add the Worcestershire sauce, rosemary, thyme, salt and pepper. Stir constantly and cook for about 2 minutes. Next, add the stock pot capsule and the stout. Bring to a low boil before adding the cornstarch mixture to thicken the gravy. Remove the pan from the heat and allow to cool.
- Once the pastry is cooked remove it from the oven and remove the foil. Now fill the pastry base with the pigeon, bacon, onion, mushroom and carrot gravy. Seal the filling using another layer of uncooked puff pastry. Slice a couple of cuts into the pastry (steam release holes) before returning to the oven. Cook for a further 30 minutes until the pastry is golden brown.
- Stand for 10-15 minutes before serving with a real ale!