Pigeon Pie with Dried Porcini & Pigeon Gravy
Drogo
3 - 4
120 minutes
10 minutes
This pigeon pie recipe is a wonderfully rich and comforting take on a classic game pie, made with tender wood pigeon breasts and a deeply savoury pigeon gravy. The gravy is prepared using the pigeon legs, creating a beautifully rich sauce that is enhanced with the intense umami flavour of dried porcini mushrooms.
While this pigeon pie does involve a little preparation, the results are well worth the effort. Using the whole bird means every part of the pigeon contributes to the dish, with the breasts providing the filling and the legs adding depth and flavour to the gravy. Encased in golden, flaky pastry, these individual pies make an impressive main course for a special occasion.
If you’re looking for a simpler pigeon pie recipe, there are a few useful shortcuts. You can use ready-made pigeon gravy instead of making your own from the legs, or opt for ready-made puff pastry to save time. A meat thermometer is also helpful for checking the internal temperature, ensuring the wood pigeon is perfectly cooked.
This elegant pigeon pie is a delicious way to enjoy wood pigeon and makes a sophisticated alternative to more traditional game pie recipes.
Ingredients
Pigeon Pie with Dried Porcini and Pigeon Gravy
- 4 wood pigeon
- 85g fatty pork mince (20% fat)
- 4 savoy cabbage leaves, stalks removed
- Any hearts which remain inside the birds, finely chopped
- 2 tablespoons neutral oil
- 15g slice white bread (weight without crusts)
- 3 eggs, lightly beaten
- 30ml single cream
- 8 pancetta slices
- Pinch salt
- For the gravy:
- 1 small clove garlic, crushed
- 1.5 litres chicken stock
- Pinch white pepper
- 10g dried porcini mushrooms
- Pinch nutmeg
- 100ml red wine
- Pinch ground cloves
- A few springs thyme
- 20g softened butter
- 20g plain flour
- Pinch sugar
- For the pastry:
- 500g strong flour
- 225g softened unsalted butter
- 15g salt
- 17g sugar
- 160ml whole milk
- For the pork farce:
Directions
Method
- Step 1, Remove the breasts from the pigeons by following the natural line of the bone. Remove the skin and discard. Refrigerate the breasts for later and reserve any hearts for the farce. Remove the legs and wings from the pigeons (no need to be too neat here) and add them to a saucepan with the stock, porcini and thyme. Bring to the boil then turn down to a very low simmer and reduce for 1 hour 45 minutes, skimming off any scum and fat occasionally.
- Step 2, While the gravy is cooking, make the pastry. Put the flour and butter in a food processor and pulse to combine. Combine the milk, sugar and salt in a small saucepan and heat just until the sugar and salt are dissolved. Add the milk to the food processor and combine until you have a dough. Wrap in clingfilm and chill in the fridge for at least half an hour while you make the other elements.
- Step 3, Once the gravy has cooked, strain and set aside. Add the red wine to a hot saucepan and let it bubble up until reduced by half. Add the strained stock and cook slowly, skimming if necessary, for 45 minutes.
- Step 4, Make the pork farce by combining any chopped offal with the pork mince. Place in the freezer, covered, for 10 minutes. Place the bread in a small bowl and saturate with the cream.
- Step 5, Place the meat into a food processor and add the garlic, spices and salt. Blend to a paste. Add the bread and cream and blend again until light and fluffy. Refrigerate.
- Step 6, Once the gravy has been cooking for 45 minutes, add the sugar and season with salt. Mash the butter and plain flour together to make a paste and whisk it into the gravy until glossy and thick. Cover and set aside.
- Step 7, Cook the cabbage leaves for 1 minute in boiling salted water. Drain and refresh under cold water. Once cool, pat dry.
- Step 8, Heat the oil and sear the pigeon breasts for 30 seconds each side until browned. Set aside.
- Step 9, Preheat the oven to 250C.
- Step 10, Once the pigeon has rested, sandwich together two of the breasts using some of the farce and spread some more on top. Wrap in a cabbage leaf and criss-cross with two slices of pancetta.
- Step 11, On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut out 4 x 12cm circles and place on a greased baking tray. Place the pigeon parcel in the centre. Re-roll pastry and cut out 4 more circles - around 15cm this time. Brush each pastry edge with beaten egg then top with circles and secure the edges, expelling any air. Crimp with a fork.
- Step 12, Brush the pies with the egg and make a little hole in the top of each one. Paint each pie with egg yolk.
- Step 13, Bake for 5 minutes, then open the oven and turn the pies to ensure even cooking. Cook for a further 7-10 minutes, or until a probe thermometer registers 50C. If the pies begin to look too dark reduce the oven temperature to 180C. Rest for 10 minutes before serving.
Ingredients you'll need
