Squab pigeon and rump steak pie

Name: Squab pigeon and rump steak pie
Yield: Serves 4-6
Ingredients: 400 g (14 oz) prepared puff pastry; Egg wash, made from 1 egg, beaten; Egg wash, made from 1 egg, beaten; 3 tbsp sunflower oil; 2 tbsp plain (all-purpose) flour, plus extra for dusting; 2 shallots, finely chopped; 25 g (scant 1 oz/1¾ tbsp) unsalted butter; 1.2 kg (2¾ lb) rump steak, cut into 2.5cm (1in) cubes; 850 ml (1½ pints/3¾ cups) veal stock or brown chicken stock; 150 ml (5 fl oz/⅔ cup) red wine; 6 plump young squab pigeons, divided into leg and breast joints; 850 ml (1½ pints/3¾ cups) veal stock or brown chicken stock; 300 g (11 oz) girolle mushrooms or button (white) mushrooms, cleaned; 300 g (11 oz) girolle mushrooms or button (white) mushrooms, cleaned; 2 tbsp Worcestershire sauce; 1 tsp thyme leaves

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Pie-making is a truly great pastime. This pie combines the classic steak with young pigeon, cooked in red wine with girolle mushrooms. Try it - you won’t be disappointed. Serve with hot buttery mash and you will have a really comforting, winter-warming dish.

Ingredients

1.2 kg (2¾ lb) rump steak, cut into 2.5cm (1in) cubes
2 tbsp plain (all-purpose

Pie
Winter

Method

Preheat the oven to 200°C (400°F/Gas 6).

Toss the cubed steak in the flour. Put 2 tbsp oil in a large, lidded flameproof and ovenproof casserole dish (Dutch oven) over a medium heat. When the oil is hot, add the steak and cook for 3-4 minutes until golden brown all over. Remove