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Pigeon Pie

Newman's picture
  Pigeon breasts 8
  Fat rashers 4
  Forcemeat 1⁄4 Pound (Made From The Minced Liver, Onion, Mushroom, And Breadcrumbs)
  Hard boiled eggs 2

Good short crust pastry using 1 lb flour.
You will need enough to line and cover the pie dish.
Line the pie dish and put a little forcemeat at the bottom.
Chop the fat bacon roughly, and sprinkle a little on top of the forcemeat.
Now place the breasts neatly on top.
Cover breasts with more bacon, slices of hard boiled egg, and then another layer of forcemeat.
Continue with the layers until the pie is full, and season well with pepper and salt, between the layers.
Make sure that the meat is high in the dish.
There is an awful lot of earnest advice given about the desirability, or not, of putting in an egg cup or pie funnel to support a pie lid.
If properly packed, the pie really should not need it, but personally I am grateful for any help, and humbly up end an egg cup amidst the meat.
Moisten the contents with game stock if you have it, or red wine, which is equally delicious.
Put on the lid, and seal the edges well.
Bake in a moderate oven for about an hour.

Recipe Summary

Side Dish

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Pigeon Pie Recipe