Pigeon, parsley and potato pie

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

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