Pigeon pies with bramble gravy recipe | Good Food
These puff pastry parcels are packed with rare cooked game, Savoy cabbage and pancetta. Serve with a blackberry gravy
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Cooking tools:
- Rolling pin
- Cookie cutter
- Pastry brush
- Chef's knife
- Carving knife
- Cutting board
- Skillet
- Saucepan
- Colander
- Baking sheet
- Mixing bowl
- Fork
- Paper towel
- Measuring spoon
- Wooden spoon
- Plate
- Oven
- Stove
Ingredients
- 8 Savoy cabbage leaves, stalks removed
- 2 tbsp olive oil plus extra for greasing
- small knob of butter
- 8 skinless pigeon breasts
- 8 pancetta slices or thin streaky bacon
- plain flour for dusting
- 375g pack puff pastry
- 1 egg beaten
- 1 shallot finely chopped
- 1 tbsp plain flour
- 2 handfuls blackberries
- 1 tbsp Crème de Cassis (optional)
- 1 tbsp port
- small glass of red wine
- 250ml game or beef stock
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