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Pigeon pasty

A luxury version of the Irish pasty.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose
  • Egg
  • Gluten

Ingredients

1
savoy cabbage
12
pigeon breast fillets
24
sheets
bacon, sliced at number 2 on a meat slicer
2
onions
1
carrot
1
clove
garlic
100
ml
red wine
50
ml
veal jus
as needed
puff pastry, sheets
as needed
whole egg, beaten
Maldon salt

Scale recipe

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