CHEF David Kennedy brings you a recipe for pigeon pie this week. Enjoy!
500g bought puff pastry
2 wood pigeon, breast only
200g pork mince
50g smoked bacon, finely chopped
1 shallot, finely chopped
Clove garlic, finely chopped
1tsp thyme leaves
Salt and pepper
1 beaten egg
400ml full fat milk
Handful cabbage or spinach leaves
Mix together the pork mince, bacon, shallots, thyme and garlic. Season with salt and pepper.
Roll out the puff pastry to a thickness of 3mm and cut out eight discs to the size of a small saucer or side plate.
Put a spoonful of the pork mixture on to four of the disks and lay over the pigeon breasts skin side up. Cover with another spoonful of the force meat.
Take the other four puff pastry discs and place one on top of each bottom to form a lid. Press down well around the edges. Brush with the beaten egg.
Cook in a preheated oven at 180C/350F/gas mark 4 for around 6 minutes.
Meanwhile, peel the parsnip, roughly chop and place into a pan with the milk. Cook until soft. Liquidise the cooked parsnip and milk until smooth. Keep warm.
Plunge the cabbage leaves into boiling water for a few minutes and drain.
Place a spoonful of the parsnip puree and a few cabbage leaves on each plate and top off with an individual pigeon pie.