Pigeon pie recipe

Name: Pigeon pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Pigeon's breasts; 200 g (7.1oz) Wild mushrooms; 500 g (17.6oz) Puff pastry; 50 g (1.8oz) Butter; 1 tbsp olive oil; 1 Clove of garlic; 1 Pinch of salt; 1 Pinch of pepper; 150 ml (5.3fl oz) Red wine; 20 g (0.7oz) Pea shoots; 1 Egg; 1 tbsp Whole grain mustard; 1 Carrot; 1 Celery stalk; 1 Onion; 1 Leek; 500 ml (17.6fl oz) water; 1 pigeon carcass; 1 tbsp olive oil

Servings: persons

2 Pigeon's breasts
200 g (7.1oz) Wild mushrooms
500 g (17.6oz) Puff pastry
50 g (1.8oz) Butter
1 tbsp olive oil
1 Clove of garlic
1 Pinch of salt
1 Pinch of pepper
150 ml (5.3fl oz) Red wine
20 g (0.7oz) Pea shoots
1 Egg
1 tbsp Whole grain mustard
1 Carrot
1 Celery stalk
1 Onion
1 Leek
500 ml (17.6fl oz) water
1 pigeon carcass
1 tbsp olive oil

1
To make the pigeon stock, fry off chopped onion, leek, celery, carrot and then add the pigeon carcass, cover with water and bring to the boil skimming off any impurities from the top of the pan.
2
Then allow the stock to simmer for 20 to 30 minutes.
3
Begin by making your puff pastry parcel, to do this role out the pastry and cut two rectangles.
4
Cut out the centre of one and place on top of the other and egg wash. Place in the oven until golden brown and then leave to one side.
5
Reduce the pigeon stock and red wine by half resulting in a sauce like consistency then add whole grain mustard and leave to one side.
6
Fry off the wild mushrooms in butter with garlic, salt and pepper.
7
Fry the pigeon breasts skin side down in a combination of butter and oil for 2 to 3 minutes turning until both sides are golden brown then leave to rest.
8
Place the puff pastry parcel in the centre of the plate, fill with wild mushrooms and place slices of the pigeon breasts on top.
9
Pour the red wine and mustard sauce around the parcel and garnish with pea shoots

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 Pigeon's breasts, 200 g (7.1oz) Wild mushrooms, 500 g (17.6oz) Puff pastry, 50 g (1.8oz) Butter, and more.

Yes, Pigeon pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!