Name: Pigeon, parsley and potato pie
Yield: Serves 4
Ingredients: 500 g potatoes, peeled and sliced; 2–3 shallots or 1 medium onion, finely sliced; 500 g pigeon meat, cut into strips across the grain; 1 tsp chopped thyme; 50 g butter; 750 g puff pastry; Salt and freshly ground pepper; Egg-and-milk wash, to glaze; About 150 ml single cream; 2–3 tbsp chopped parsley; Pinch of ground allspice

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Pigeons are the least valued of our game birds, maybe because they look like a lot of work, though preparation is quickly done if you skin rather than pluck them. You’ll need one fat pigeon per person. If yours are on the skinny side, make up the difference with some dark meat from chicken drumsticks.

Ingredients

750 g puff pastry
50 g butter
2–3 shallots

Main course

Method

Preheat the oven to 220°C/425°F/Gas mark 33.

Cut the pastry into slightly unequal halves. Flour a board and roll the pastry into two dinner plate-sized rounds, one a little smaller than the other. Lay the large round on a roomy baking sheet.

Melt the butter in a small f