Feed it more then follow this guide.
A knob of butter
500g skinless pigeon breasts, cut into chunks
1 onion, finely chopped
1 leek, finely chopped
4 cloves of garlic, crushed
4 rashers of smoked streaky bacon, chopped
2 carrots, peeled and chopped
1 heaped tbsp. of plain flour
1 tbsp. tomato puree
1 pint of chicken stock
A large glass of red wine - Or a few bottles if you feel bad about cooking the poor Pigeon.
A few sprigs of thyme
A couple of bay leaves
Salt and pepper
500g readymade all butter puff pastry or make your own
Egg wash
Method
1. Heat the butter in a pan over a high heat and quickly brown the pigeon. You don’t want to cook it for too long or the meat will toughen. Take the pigeon out of the pan and put it into a bowl for later.
2. Splash the pan with oil, reduce the heat slightly and chuck in the onion, leek, garlic, bacon and carrots. Stir until the vegetables are soft and golden and the bacon has browned. Stir in the flour and let it cook out for a minute or so, before stirring in the tomato puree and pouring over the stock and wine.
3. Tie the thyme and bay together with a little kitchen string and add it to the pot. Season generously and leave to simmer until slightly thickened.
4. Preheat the oven to 200°C (180°C Fan)/400°F/Gas Mark 6.
5. Roll out the puff pastry on a work surface lightly dusted with flour to the thickness of a £1 coin. Slice off a long strip as wide as the pie dish. Use a little of the egg wash to stick the strip round the rim of the dish.
6. Stir the pigeon along with any juices into the sauce and spoon it into the pie dish.
7. Brush the strip of pastry with more egg and lift your sheet of puff pastry over the top. Pinch the edges with your fingers (or alternatively press around the edges with a fork) before trimming the edges with a sharp knife. Brush the top with egg wash and bake for 25 – 30 minutes, or until the pastry has risen and deep golden brown.
