Ceremonial "Pigeon" Pie | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• Kosher salt, freshly ground black pepper
• 1 Fresno chile or red jalapeño, thinly sliced
• 2 garlic cloves, finely grated
• 1 sprig thyme
• ¼ cup apple cider vinegar
• 2 tablespoons raw or light brown sugar
• 2½ pounds ground pork
• ¼ cup finely chopped parsley
• 1 tablespoon finely chopped sage
• 1 tablespoon finely chopped thyme
• ½ teaspoon ground mace
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• Pinch of ground cloves (optional)
• 2 pounds boneless, skinless chicken thighs, cut into ¾-inch strips
• 5½ cups all-purpose flour
• 2 teaspoons kosher salt
• 1½ cups schmaltz or vegetable shortening
• 8 ounces thinly sliced prosciutto, divided
• 1 cup dried apricots, chopped, divided
• 1 large egg
• Whole grain mustard, cherry tomatoes, cornichon, pickled onion, stilton cheese, clothbound cheddar (optional; for serving)
• A 9-inch springform pan