Pigeon and Steak Pie

Chicken.delights's picture

Jan. 10, 2012


Lean steak 1 Pound
Tender pigeons 2
Onion 1
Baby onions 12
Mushrooms 4 Ounce
Oil 3 Tablespoon
Flour 1 Ounce
Stock 1/2 Pint
Cider/Beer 1/4 Pint
Chopped parsley 1/2 Tablespoon
Chopped thyme 1/2 Tablespoon
Bay leaf 1
Mushroom ketchup 1 Tablespoon
Frozen pastry sheets 16 Ounce (1 package)
Egg 1



1) Using a sharp knife, cut the steak into cubes

2) Cut the steak into cubes

3) Cut the pigeons into quarters, chop the onions and using a peeler , peel the baby onions

4) Cut the mushrooms into quarters

5) In a frying pan heat some oil and fry the meat cubes and quartered pigeon till browned all over

6) Remove the meat to a pie dish or to a casserole

7) In the frying pan, brown the chopped onions and the baby onions till browned

8) Add in the mushroom and saute for a couple of minutes

9) Add in the flour and blend in the stock, cider or beer and bring to a boil

10) Tip in the herbs, the bay leaf and the meat

11) Cover the dish with a lid or foil and place in the oven to bake for 1- 1 ½ hours till the meat is tender

12) Allow to cool and skim off any excess fat

13) Roll out the pastry thinly onto a floured board and cut out a little strip to go around the pie dish

14) Stick the strip of pastry to the dish

15) With water, moisten the strip of pastry and place onto a large sheet

16) Place a large sheet of pastry into a the pie dish

17) Press and crimp the edges

18) Place pastry leaves atop the pastry and brush the top of the pastry with a beaten egg

19) Bake in the oven at 425 F at 30 minutes till the pastry is crisp


20) Serve the pie warm

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4