Pigeon Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3 pigeons
  • 8 oz rump steak
  • 4 oz ham or rindless lean bacon
  • 4 oz mushrooms
  • 2 hard-boiled eggs
  • Salt and pepper
  • ¾ pint beef stock
  • 8 oz puff pastry
  • 1 egg yolk


    Cut each pigeon into four pieces. Cut steak into squares, and ham or bacon into strips. Chop the mushrooms roughly, and cut eggs into quarters. Put steak into the bottom of a pie dish, and then add the pigeon pieces, ham or bacon, mushrooms and eggs. Season well with salt and pepper and pour in the stock. Roll out pastry and cover pie, using pastry trimmings to make decorative ‘leaves to finish the crust. Brush pastry with the egg yolk beaten with a pinch of salt. Bake in a hot oven, 425°F, 220°C, gas mark 7 for fifteen minutes, then lower heat to 350°F, 180°C, gas mark 4 for one and a quarter hours.