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Pigeon Pie

Pigeon Pie is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pie of steak, pigeon, eggs and ham in a puff pastry crust. The full recipe is presented here and I hope you enjoy this classic British version of: Pigeon Pie.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

8

Rating:

Tags : Beef RecipesGame RecipesBaking RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

975. INGREDIENTS — 1–1/2 lb. of rump—steak, 2 or 3 pigeons, 3 slices of ham, pepper and salt to taste, 2 oz. of butter, 4 eggs, puff crust.

Mode.–Cut the steak into pieces about 3 inches square, and with it line the bottom of a pie—dish, seasoning it well with pepper and salt. Clean the pigeons, rub them with pepper and salt inside and out, and put into the body of each rather more than 1/2 oz. of butter; lay them on the steak, and a piece of ham on each pigeon. Add the yolks of 4 eggs, and half fill the dish with stock; place a border of puff paste round the edge of the dish, put on the cover, and ornament it in any way that may be preferred. Clean three of the feet, and place them in a hole made in the crust at the top: this shows what kind of pie it is. Glaze the crust,–that is to say, brush it over with the yolk of an egg,–and bake it in a well—heated oven for about 1–1/4 hour. When liked, a seasoning of pounded mace may be added.

Time.–1–1/4 hour, or rather less. Average cost, 5s. 3d.

Sufficient for 5 or 6 persons. Seasonable at any time.

TUMBLER PIGEONS.–The smaller the size of this variety, the greater its value. The head should be round and smooth, the neck thin, and the tail similar to that of the turbit. Highly—bred birds of this variety will attain an elevation in their flight beyond that of any other pigeons; and it is in seeing these little birds wing themselves so far into the skies that the fanciers take such delight. For four or five hours tumblers have been known to keep on the wing; and it is when they are almost lost to the power of human vision that they exhibit those pantomimic feats which give them their name, and which are marked by a tumbling over—and—over process, which suggests the idea of their having suddenly become giddy, been deprived of their self—control, or overtaken by some calamity. This acrobatic propensity in these pigeons has been ascribed by some to the absence of a proper power in the tail; but is nothing more than a natural habit, for which no adequate reason can be assigned. Of this variety, the Almond Tumbler is the most beautiful; and the greater the variation of the colour in the flight and tail, the greater their value.

THE RUNT PIGEON.–This is generally esteemed among the largest of the pigeon varieties, and being possessed of proportionate strength, with a strong propensity to exercise it, they keep the dovecot in a state of almost continual commotion by domineering over the weaker inmates. They breed tolerably well, however, and are valuable for the table. There is both the Leghorn and the Spanish Runt, variously plumaged; but when red, white, or black mottled, are most highly esteemed. One of the great advantages connected with the Runt is, that he is not likely to fly away from home. Being heavy birds, they find it difficult, when well fed, to mount even to a low housetop. Again, they require no loft, or special dwelling—place, but, if properly tended, will be perfectly satisfied, and thrive as well, in a rabbit—hutch as any where. Their flavour is very good; and it is not an uncommon thing for a squeaker Runt to exceed a pound and a quarter in weight.

THE NUN PIGEON.–The Tumbler bears a strong resemblance to this variety, which is characterized by a tuft of feathers rising from the back of the head, and which, on the whole, is an extremely pretty little bird. According to the colour of the head, it is called the red, black, or yellow—headed Nun. To be a perfect bird, it should have a small head and beak; and the larger the tuft at the back of his head, the handsomer the bird is esteemed, and proportionately valuable in the eyes of pigeon—fanciers.

THE TRUMPETER PIGEON.–From the circumstance of this bird imitating the sound of a trumpet, instead of cooing, like other pigeons, it has received its designation. It is of the middle size, having its legs and feet covered with feathers, and its plumage generally of a mottled black—and—white. It has a tuft springing from the root of its beak, and the larger this topknot is, the higher the estimation in which the breed is held. In their powers of trumpeting some are more expert than others; and whether this has any effect in influencing their own estimate of themselves, we cannot say; but they are rather select in the choice of their company. If two of them are put in a pigeon—house with other doves, it will be found that they confine their association almost entirely to each other. As much as two guineas have been paid for a well—trained docile bird of this kind.

THE WOOD, OR WILD PIGEON.–Buffon enumerates upwards of thirty varieties of the pigeon, which he derives from one root,–viz. the stockdove, or common wild pigeon. All the varieties of colour and form which we witness, he attributes to human contrivance and fancy. Nevertheless, there exist essentially specific differences in these birds, which would appear to be attributable rather to the nature of the region, soil, and climate to which they are indigenous, than to the art and ingenuity of man. The stockdove, in its wild state, is still found in some parts of Britain, forming its nest in the holes of rocks, old towers, and in the hollows of trees; it never, however, like the ringdove, nestles in the branches. Multitudes of wild pigeons still visit our shores in the winter, coming from their more northerly retreats, making their appearance about November, and retiring again in the spring. When forests of beechwood covered large tracts of the ground of this country, these birds used to haunt them in myriads, frequently covering a mile of ground in extent when they went out in the morning to feed.

Modern Redaction

Ingredients:

700g rump steak sliced into cubes about 7cm square
3 pigeons
300g (about) puff pastry
4 egg yolks
3 slices of ham
60g butter
salt and freshly-ground black pepper
1 egg yolk, mixed with a little water to glaze.

Method:

Use the steak to line the base of a pie dish, seasoning liberally with salt and black pepper. Clean the pigeons then rub inside and out with salt and black pepper. Place about 1 tbsp of the butter in the body cavity of each pigeon then arrange the birds on top of the steak and drape a slice of ham over each one.

Add the egg yolks, lightly-beaten, then half fill the dish with stock. Lace a border of puff pastry around the edge of the dish then cover with a sheet of pastry and crimp to the border you made previously. Decorate the top if you wish. Cut a hole in the centre of the pie (it was traditional to clean three of the pigeon feet and to place them in the hole, but you do not have to do this!).

Glaze the top of the pie then transfer to an oven pre-heated to 170°C and bake for about 60 minutes, or until the pie is cooked through and the pastry has puffed up and is golden (if the pastry is colouring too quickly then cover with foil).

Traditionally this pie was allowed to cool before serving, but it can be served hot, if desired.