Pigeon s pie recipe

Pigeon s Pie recipe

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Ingredients

2	pigeons, ready to cook, jointed into 4 pieces each
340 g	beef sirloin, thinly cut into slices
75 g	ham, cut into strips
285 ml	strong chicken stock (should turn to jelly when cooled)
1	hard boiled egg, peeled and cut into slices
1	egg, separated
1	ready rolled out puff pastry
	salt and freshly ground black pepper

Instructions

In a pie dish layer the pigeon pieces, beef slices, ham and egg. Season with salt and pepper. Add stock until the ingredients are just covered.

Cut the puff pastry to a bit more than the size of the pie dish and place as a lid over the ingredients. Brush the edges with a little egg white and press tightly onto the rim of the pie dish. Cut ornaments such as leaves out of the remaining pastry and fix them with a little egg white on top of the pastry lid. Brush the pastry with egg yolk and cut a steam hole in the middle of the pastry lid.

Bake in the preheated oven at 150°C for 1 hour until the pastry is golden brown and has risen.

Serve hot as a main dish or cold as a snack or starter.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a