Pigeon Pie II makes a tasty dish for a dinner party. Serve with buttered carrots, new potatoes and Brussels sprouts. TO give the pie added flavour, a stock may be made from the pigeon carcass and bones.8 oz. flour
1 teaspoon salt
6 oz. butter, cut into walnut-sized pieces
5 tablespoons cold water
1 egg, lightly beaten
1 oz. seasoned flour, made with
1 oz. flour,
1 teaspoon salt,
1 teaspoon black pepper and
½ teaspoon ground mace
1 lb. rump steak, cut into
1 oz. butter
1 tablespoon vegetable oil
1 small onion, finely chopped
8 oz. button mushrooms, wiped clean
8 pigeon breasts, boned and sliced
2 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley grated rind and juice of
1 teaspoon dried thyme
12 fl. oz. chicken stock or stock made from the pigeon carcass and bones
First, make the pastry. Sift the flour and salt into a medium-sized mixing bowl. Add the butter and pour in the water. Mix quickly to a dough, which will be lumpy.
On a floured surface, roll out the dough into an oblong shape. Fold it in three and turn it so that the open edges face you. Roll out again into an oblong shape and turn as before. Repeat this process once more to make three turns in all.
Wrap the dough in greaseproof or waxed paper and chill it in the refrigerator for 30 minutes.
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C).
Meanwhile, prepare the filling. Place the seasoned flour on a plate and dip each piece of beef in the flour, coating it thoroughly. Shake off any excess flour.
Pig’s Trotters with Breadcrumbs may be served with mashed potatoes.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the beef cubes and fry them, turning them frequently, for 5 minutes or until they are browned all over. Using a slotted spoon, transfer the cubes to a 9-inch pie dish and set aside.
Add the onion to the pan and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Using a slotted spoon, transfer the onion to the pie dish. Add the mushrooms and pigeon slices to the pie dish and season with salt and pepper. Add the parsley, lemon rind and juice and thyme. Pour over the stock.
Remove the dough from the refriger-ator. If it looks streaky, roll it out into an oblong shape and fold it in three once again.
On a floured surface, roll out the dough to a circle 1-inch larger than the top of the pie dish. With a knife, cut a 2– inch strip around the dough. Dampen the rim of the dish with water and press the pastry strip on top of the rim. With a pastry brush dipped in water, lightly moisten the strip.
Using the rolling pin, lift the dough on to the dish. With a knife, trim the dough and reserve the trimmings. With your fingers, crimp the edges to seal them to the strip already on the dish. With a sharp knife, cut a fairly large cross in the middle of the dough. Roll out the trimmings and use to make a decoration for the top of the pic. With a pastry brush, coat the surface of the dough with the beaten egg.
Place the dish in the oven and bake the pie for 45 minutes. Cover the top of the pie with a piece of greaseproof or waxed paper. Reduce the oven temperature to moderate 350°F (Gas Mark 4,180°C) and continue baking for a further 45 minutes to 1 hour. Remove the dish from the oven and remove and discard the papei. Serve at once.