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Pigeon pie served with golden crust.
Elegant pigeon pie with puff pastry

Pigeon pie

Author: Flavelo
Recipes Main Courses
Pigeon pie is a classic of Victorian England, although its roots stretch back to the Middle Ages. The dark, iron-rich meat of the pigeon has an intense flavour which is complemented by the earthiness of mushrooms and the acids of red wine. The pastry here is not just a garnish, but a hermetic seal (chamber) in which the meat steams until tender in its own vapours, preserving every aroma.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Pie dish
  • Frying pan
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1 ✓

Season the pigeon breasts with salt and pepper, and quickly sear them in butter on all sides (just to get a crust, remaining raw inside). Remove them.

Tip: If you cook them through at the start, they will dry out to the hardness of shoe leather in the oven.
2 ✓

In the remaining butter, sauté the chopped onion, garlic and mushrooms.

Tip: Evaporate the mushroom water completely, otherwise it will make the pie soggy.
3 ✓

Pour in the wine, reduce (boil down), then add the stock and thicken slightly.

Tip: The filling needs to be thick and juicy, not soupy.
4 ✓

Line the dish with half the pastry, add the ragout and the meat. Cover with the other half of the pastry, crimping the edges together.

Tip: Dampen the edges of the pastry (glue) before pressing them together so they don't open up during baking.
5 ✓

Brush with beaten egg, make a hole in the top, and bake at 200°C for 25-30 minutes.

Tip: Let it rest for 10 minutes before serving to allow the juices to settle.

Recipe FAQ

Why did the pigeon turn out dry?
Pigeon breast is very lean meat. If you overcook it, it dries out. In the pie, the steam and juices protect it, but the baking time must be adhered to.

Ingredients

  • 4 whole Pigeon breasts
  • 500 g Puff pastry
  • 2 whole Shallots
  • 200 g Mushrooms
  • 50 g Butter
  • 100 ml Red wine
  • 200 ml Chicken stock
  • 2 sprigs Thyme
  • 2 cloves Garlic
  • 1 whole Egg
  • 1 pinch Salt
  • 1 pinch Black pepper