Ingredients
- Fresh pigeon
- Gravy
- Puff pastry/pie dough
- A pie tin
- Shredded lean ham
- Hardboiled eggs
- Ground pepper
- Minced parsley
- Lemon Juice
- Butter
- Flour
- An oven
Directions
- Clean and stuff the pigeon.
- Loosen the joints with a knife and boil the pigeon in gravy for ten minutes.
- Line a pie tin with pie dough and place in shreds of lean ham, slice hardboiled eggs.
- Add in the pigeon, sprinkled with pepper and parsley, with lemon juice squeezed on them as well.
- Cover the pigeon with more slices of egg and shredded ham and pour in enough gravy which the pigeon boiled in to almost fill the pie.
- Cover the pie with a blanket of pie dough, leaving a hole in the top, and bake for an hour.
No comments:
Post a Comment