Pigeon and Mincemeat Pie

Name: Pigeon and Mincemeat Pie
Ingredients: 2 eggs; 250 g (8 oz) good sausage meat; 2 wood pigeons; salt and pepper; salt and pepper; 150 g (4½ oz) mincemeat (as for mince pies); 200 g (7 oz) puff pastry

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

An adapted version of a recipe from The Sunday Times created by the London Chef Alastair Little.

Ingredients

2 wood pigeons
250 g (8 oz) good sausage meat

Method

Remove the breasts from the pigeons and peel off the skin. The remaining pigeon carcases can be used for a delicious stock. Place the breasts between cling-film and flatten slightly using a rolling pin. Season lightly with salt and pepper. Mix the sausage meat, mincemeat and one egg together. Place half the mixture in a 22 cm (8½ in) pie dish about 4 cm (1½ in) deep. Place the breasts in a radi