Ceremonial "Pigeon" Pie | Recipe Cart

Name: Ceremonial "Pigeon" Pie | 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

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For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out

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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