Pigeon Pie

April 11, 2010

Experimenting with wood pigeon breasts again!

Ingredients: (make 4 small individual pies)

  1. 4 wood pigeon breasts (cut to chunks)
  2. Chopped spring onion
  3. Salt & pepper to taste
  4. 1 tbsp balsamic vinegar

Marinate the pigeon with all the rest of the ingredients, and leave it for at least 1 hr in the fridge.

Pre-het oven to 180’c.

Make the pie casing. Fill each casings with the meat. (Usual pie making procedures) I follow the pastry recipe in baked chicken bun for this pie. Very versatile pastry, can be use for sweet or savoury dishes!

Bake in the oven for 25min (or until the meat is just tender) Personally, I would prefer a tender not over cooked meat for this pie.

Place the pie in a nest salad cress….


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