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{{#seo:
|title=Pigeon pie (Mrs Beeton's), Egg recipe
|titlemode=replace
|keywords=#stock #egg #ham #pigeon #bacon #bake #rumpsteak #beef #brush #unusualrecipes #eggs
|hashtagrev=032020
|description=Pigeons are hard to come by nowadays, but if you know someone who shoots, then you may be in luck
}}

Pigeons are hard to come by nowadays, but if you know someone who shoots, then you may be in luck. They are at their best from March to September.

This tried and trusted recipe is from Mrs Beeton's Cookery Book, circa 1945.

The only change I would make to the recipe below is to use [[pre-rolled puff pastry]], and maybe omit the pigeons feet!.
{{recipesummary
|TotalCalories = 4240
|PortionCalories = 706
|DatePublished=20th January 2013
|Author=Chef
|ImageComment = Other publications - circa 1945
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 hour 20 minutes
|PrepTime = 20 minutes
|CookTime = 1 hour
|Image = [[Image:BeetonsAd.jpg|middle|none|alt=Electus]]
}}
</table>
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''This is lovely, almost as rich as liver''

4/5

If it's good enough for Mrs Beeton, it's good enough for me.

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>
{{RecipeIngredients
| 2 pigeons
| 340 g (3/4 lb) [[rump steak]]
| 75 g (3 oz) [[ham]] or lean [[bacon]]
| 284 ml (1/2 pint) good [[stock]]
| 1 hard-[[boiled]] [[egg]]
| 1 [[egg]] yolk
| 500g [[Puff-pastry]] - puff-paste in Beaton-speak.
| [[Salt]] and [[pepper]]
}}
===Method===

{{RecipeMethod
| Cut each [[pigeon]] into 4 pieces
| Cut the [[beef]] into small thin slices, the [[ham]] into strips and the [[eggs]] into slices
| Put these ingredients into a pie dish in layers, season well and pour in the [[stock]] to three-quarters fill the dish
| Put on the cover (''[[pre-rolled puff pastry]]''), [[brush]] over with yolk of [[egg]], [[bake]] in a ''quick oven'' (see below) until the paste has risen and set, then cook at a ''lower temperature'' (again, see below) for about 1 hour
| Have ready a few of the [[pigeon]]'s feet, scalded and the toes cut off, also the remainder of the [[stock]]
| Before serving, pour in the [[stock]] through the centre of the pie and replace the pastry ornament with the feet, fixing them in a nearly upright position
| The pie may be served either hot or cold; if the latter, the stock must form a jelly when cold
}}
===Chef's tip===

'''Quick oven''' 200° C (400° F - Gas 6)

'''Lower temperature''' 150° C (300° C - Gas 2)

I would cover the pastry with [[tin-foil]] during the ''lower temperature'' stage to ensure it does not get over-cooked.
{{RecipeLine}}
[[Category:Recipes|Pigeon]]
[[Category:Egg recipes|Pigeon]]
[[Category:Historic recipes|Pigeon]]
[[Category:Main courses|Pigeon]]
[[Category:Meat recipes|Pigeon]]
[[Category:Poultry recipes|Pigeon]]
[[Category:Game recipes|Pigeon]]
[[Category:British recipes]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/stock|#stock]] [[Special:Search/egg|#egg]] [[Special:Search/ham|#ham]] [[Special:Search/pigeon|#pigeon]] [[Special:Search/bacon|#bacon]] [[Special:Search/bake|#bake]] [[Special:Search/rumpsteak|#rumpsteak]] [[Special:Search/beef|#beef]] [[Special:Search/brush|#brush]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/eggs|#eggs]]
</code>

Pigeon pie (Mrs Beeton's) - Revision history

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