Pigeon pie: an ever evolving dish
Drew Ackroyd's pigeon pie recipe gets better as it evolves. Use what you have in the fridge, no matter how weird and wonderful, to make the best filling
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pie dish
- Baking dish
- Pastry brush
- Wooden spoon
- Measuring spoon
Ingredients
- Handful of smoked fatty lardons
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 carrot, finely chopped
- 2 sticks celery, finely chopped
- Squirt of tomato purée
- 1 tsp plain flour
- 1⁄2 bottle or so red wine
- 1 tbsp redcurrant jelly
- 1⁄2 tsp Marmite
- Handful dried wild mushrooms
- Meat of 5 pigeon, chopped into chunks
- Butter for frying/melted butter for baking
- 2 packets filo pastry
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