Ingredients:
Method:
Place the pigeons in a pan, cover with a pint of water, season with salt and pepper and simmer for an hour and a half. Save water. Remove meat from skin and carcasses. Place meat in pie dish.
Slice onion and mushrooms, cut up bacon and fry them together in the butter.
Add them to the pigeon in the pie dish.
If you are using meat of the pigeon only, use ½ a pint of the water that the pigeons were cooked in to make the stock by adding a chicken stock cube, then thicken with tablespoon of flour, add a pinch gravy salt, to colour and pour over the pigeons.
(If you have cooked the pigeons complete with bones, simply miss out the stock cube, strain, and use ½ a pint of the liquid as your stock).
Add stock to the pigeons. Cover with pastry, pop a couple of slits in the top, brush with egg mixed with milk and bake the pie for thirty minutes at, gas 6, 400°F, 200°C. or until crust is brown.
- 8 oz of shortcrust pastry
- Two plump pigeons
- ¼ lb bacon
- ¼ lb mushrooms
- 1 onion
- ½ pint stock
- 1 oz butter
- salt and pepper
- Tablespoon of flour
- A pinch of gravy salt
Method:
Place the pigeons in a pan, cover with a pint of water, season with salt and pepper and simmer for an hour and a half. Save water. Remove meat from skin and carcasses. Place meat in pie dish.
Slice onion and mushrooms, cut up bacon and fry them together in the butter.
Add them to the pigeon in the pie dish.
If you are using meat of the pigeon only, use ½ a pint of the water that the pigeons were cooked in to make the stock by adding a chicken stock cube, then thicken with tablespoon of flour, add a pinch gravy salt, to colour and pour over the pigeons.
(If you have cooked the pigeons complete with bones, simply miss out the stock cube, strain, and use ½ a pint of the liquid as your stock).
Add stock to the pigeons. Cover with pastry, pop a couple of slits in the top, brush with egg mixed with milk and bake the pie for thirty minutes at, gas 6, 400°F, 200°C. or until crust is brown.
