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To feed 4
4 pigeon breasts
3 slices bacon
4 pitted prunes
2 tablespoons chicken stock
2 tablespoons port
Method
Skin the pigeon breasts and slice them thinly, removing any sinews. Chop the bacon roughly. Melt a mixture of olive oil and butter to coat the base of a heavy bottomed pan and stir in the breasts and the bacon. Cook for 3 or 4 minutes stirring all the time until the juices run; do not overcook. Transfer the meat to a bowl and put on one side.
Slice the prunes and put them into the pan, together with the stock and port. Reduce over a high heat until the liquid is the consistency of thin syrup. Mix into the meat and leave to cool.
Pastry:
120g (4ozs) flour
75g (3ozs) butter
75g (3ozs) grated mature cheddar
1 egg yolk
Cold water (if needed)
Make the pastry and divide it into two. Roll out each piece into a rectangle, making one slightly larger than the other. Spread the meat mixture over the smaller piece of pastry, cover it with the larger piece and seal the edges. Bake until lightly browned.
Sauce:-
2 large flat mushrooms
25 g (1 oz) butter
150 ml (5 fluid oz) stock
1tablespoon flour
Slice the mushrooms thickly and cook them in the butter for 3 or 4 minutes. Mix in the flour. Add the stock and stir until the sauce is thickened.
Divide the pastry rectangle into four and serve the sauce separately.
4 pigeon breasts
3 slices bacon
4 pitted prunes
2 tablespoons chicken stock
2 tablespoons port
Method
Skin the pigeon breasts and slice them thinly, removing any sinews. Chop the bacon roughly. Melt a mixture of olive oil and butter to coat the base of a heavy bottomed pan and stir in the breasts and the bacon. Cook for 3 or 4 minutes stirring all the time until the juices run; do not overcook. Transfer the meat to a bowl and put on one side.
Slice the prunes and put them into the pan, together with the stock and port. Reduce over a high heat until the liquid is the consistency of thin syrup. Mix into the meat and leave to cool.
Pastry:
120g (4ozs) flour
75g (3ozs) butter
75g (3ozs) grated mature cheddar
1 egg yolk
Cold water (if needed)
Make the pastry and divide it into two. Roll out each piece into a rectangle, making one slightly larger than the other. Spread the meat mixture over the smaller piece of pastry, cover it with the larger piece and seal the edges. Bake until lightly browned.
Sauce:-
2 large flat mushrooms
25 g (1 oz) butter
150 ml (5 fluid oz) stock
1tablespoon flour
Slice the mushrooms thickly and cook them in the butter for 3 or 4 minutes. Mix in the flour. Add the stock and stir until the sauce is thickened.
Divide the pastry rectangle into four and serve the sauce separately.
