Pigeon Pie Recipe with Mushrooms and Madeira - Great British Chefs

Ingredients

• 2 tbsp of olive oil
• 10 wood pigeons, breasts removed and reserved for pie filling
• 1 carrot, peeled and roughly chopped
• 3 large shallots, peeled and roughly chopped
• 1/2 leek, washed and chopped
• 5 juniper berries
• 10 peppercorns
• 1 bay leaf
• 2 sprigs of thyme
• 2 sprigs of parsley
• 2l water, to cover
• 340g of plain flour, plus extra for dusting
• 170g of unsalted butter, frozen 30 minutes before use
• 100ml of water, chilled
• 1/2 tsp fine sea salt
• 1 medium egg, beaten
• 60g of butter
• 200g of smoked bacon lardons, or pancetta
• 15g of dried porcini mushrooms, soaked in boiling water for 30 minutes, then drained and finely chopped
• 150g of button mushrooms
• 3 shallots, peeled and finely chopped
• 1 garlic clove, peeled and crushed
• 4 sprigs of fresh thyme, leaves picked off
• 20 wood pigeon breasts, reserved from carcasses, each cut into 2 pieces
• 50ml of Madeira
• 2 tbsp of flour
• sea salt
• black pepper