Pigeon, parsley and potato pie

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

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.


  • 750 g puff pastry
  • 50 g butter
  • 2–3 shallots


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