MEDIEVAL PIGEON PIE
A basic pigeon pie recipe taken from medieval times and transformed into a modern must-make, mouth-watering dish. From Toby Tobin.
Provided by English_Rose
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut the pigeon breasts into small pieces. Finely dice the onion, celery, leek and carrot.
- Heat one tablespoon of olive oil in a frying pan over a moderate heat and fry the pigeon, chicken livers and pancetta in olive oil until lightly browned. Put into a pie dish.
- Add a further tablespoon of the oil to the frying pan and fry the onion, celery, leek and carrot until golden, and then add this to the pie dish.
- Fry the button mushrooms and shallots in the remaining oil and add to the pie dish.
- Spoon tomato paste into the pan and cook for 1 minute. Deglaze the pan with the stock. Add the peppercorns, rosemary, sage and thyme to the stock, and bring to the boil.
- Set the oven to 375°F Pour the stock over the meat in the pie dish.
- Roll the pastry out to cover the pie and bake for 45 minutes. Serve immediately.
Nutrition Facts : Calories 2230.8, Fat 168.6, SaturatedFat 53, Cholesterol 571.2, Sodium 900.4, Carbohydrate 66.5, Fiber 5.9, Sugar 4.5, Protein 107
PIGEON PIES WITH BRAMBLE GRAVY
These puff pastry parcels are packed with rare cooked game, Savoy cabbage and pancetta. Serve with a blackberry gravy
Provided by Barney Desmazery
Categories Main course
Time 55m
Number Of Ingredients 15
Steps:
- Bring a pan of water to the boil, cook the cabbage leaves for 1 min, then drain and place in cold water. Once cool, drain and pat dry with kitchen paper.
- Heat the oil and butter in a large frying pan. Sear the pigeon for about 30 secs on each side until browned, then transfer to a plate and set aside the pan as is. Heat oven to 220C/200C fan/gas 7.
- When the pigeon has rested, make 4 parcels by sandwiching 2 breasts together, wrapping them tightly in the cabbage leaves, then criss-crossing 2 slices of pancetta over the parcel to secure. Set aside.
- On a lightly floured surface, roll out the pastry until it's the thickness of a £1 coin. Cut out 4 x 12cm circles and place on a greased baking tray. Sit a cabbage parcel in the middle of each circle. Roll the pastry trimmings out again and cut out 4 more circles about 16cm in diameter. Brush the edges of the pastry on the tray with the beaten egg, then drape over the larger circles and pat them round to make a large 'ravioli', trying to expel any air. With a fork, push the sides together. Brush the pies generously with egg, poke a small airhole in the top of each, then sprinkle with salt flakes, if you like. Bake the pies for 20 mins until the pastry is dark golden. Remove and leave to rest for 10 mins.
- Meanwhile, make your gravy. Put the pan with the pigeon cooking juices back on the heat and sizzle the shallot until golden. Stir in the flour and cook for a few mins until sandy. Add the blackberries and cassis (if using), Port and wine, then bubble down. Add the stock and simmer for a few mins until you have a gravy. Set aside and reheat when the pies are ready. To serve, carefully carve each pie in half so you see the cross section of breast, and serve with a little of the sauce poured around.
Nutrition Facts : Calories 747 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.4 milligram of sodium
MEDIEVAL MEAT PIE
Make and share this Medieval Meat Pie recipe from Food.com.
Provided by Gary Helriegel1
Categories One Dish Meal
Time 1h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Broil the meat till very rare, but cooked through.
- Cut it into small cubes.
- Mix with all other ingredients except the pie shell.
- For the broth, just add enough to make the mixture a little wetter.
- Put the mixture into the pie shell.
- Be sure the shell lid is sealed, and punch some holes in the top with a knife.
- Bake at 350 F for 45 minutes to an hour, till the shell is golden brown.
- Makes 6-8 slices, and can be served any temperature.
- It's easiest to cut when cold.
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4.7/5 (3)Category Main CourseCuisine French
- Put the pigeons, their offal, aromatics, a few sprigs of thyme and white wine into a stock pot, add water barely to cover, then cover the pot, bring to a simmer and cook on low for 2.5 hours or until the legs move easily from the pigeons. Meanwhile, toast the porcini in an oven until lightly browned and toasted, about 10 minutes at 350, then cool and reserve.
- Remove the pigeons from the pot, and add the porcini to the stock. Cool the pigeons until you can handle them, then remove the skin and pick the meat, leaving the breasts whole. Reserve all the meat and offal. Meanwhile, begin reducing the braising liquid with the mushrooms until 2 cups remain. Remove the mushrooms then strain the stock and reserve both separately.
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