Pigeon Wellington with glazed shallots Archive

Ingredients

• 1 squab pigeon
• 1 tbsp olive oil
• 225g/8oz ready-made puff pastry
• 1 free-range egg, beaten for egg wash
• 1 carrot, chopped
• 1 small onion, chopped
• few parsley stalks
• 200ml/7fl oz chicken stock
• 200ml/7fl oz port
• 200ml/7fl oz red wine
• 50g/1¾oz sausage meat
• 1 tsp oregano
• 1 tsp tarragon
• 1 tsp picked thyme leaves
• 10 pistachios, shelled and chopped
• salt and freshly ground black pepper
• 25g/1oz unsalted butter
• 100g/3½oz shallots, peeled
• chicken stock, to cover
• few sprigs thyme