Gastronomixs

Pigeon pasty

A luxury version of the Irish pasty.

Pigeon pasty

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Ingredients

1

 

savoy cabbage

12

 

pigeon breast fillets

24

slices

bacon, sliced at number 2 on a meat slicer

2

 

onions

1

 

carrot

1

clove

garlic

100

ml

red wine

50

ml

jus de veau

As needed:

 

puff pastry, sheets

As needed:

 

egg, lightly beaten

 

 

salt flakes

Preparation method

  • Remove the outer leaves of the savoy cabbage.
  • Remove the core of the cabbage, so that the leaves separate.
  • Remove the hard core from the leaves.
  • Blanche the leaves in water seasoned with salt for one minute.
  • Cool immediately in iced water.
  • Shake the leaves dry and place between kitchen cloths to absorb all the liquid.
  • Finely dice the onions, finely brunoise the carrot, and chop the garlic.
  • Fry the vegetables in the pan until they start to brown.
  • Deglaze with the red wine.
  • Reduce until the wine has nearly completely evaporated.
  • Add the jus de veau, stir through the wine, and set to cool.
  • Grill the pigeon breasts briefly on both sides.
  • Place a cabbage leaf on the work surface.
  • Place a pigeon breast fillet at the bottom of the cabbage leaf.
  • Trim the cabbage leaf so that it is 2cm wider than the pigeon breast.
  • Place a spoonful of the vegetable mixture on top of the pigeon breast.
  • Place a second pigeon breast on top.
  • Tightly roll the pigeon breasts in the cabbage leaf.
  • Place two slices of bacon on the work surface.
  • Place the pigeon parcel with the open side down at the bottom of the bacon.
  • Roll the pigeon parcel up in the bacon.
  • Remove the puff pastry from the refrigerator and cut out six circles with a diameter of 8cm and six circles with a diameter of 10cm.
  • Place the pigeon parcel in the centre of an 8cm puff pastry circle.
  • Brush the edges of the puff pastry with the egg wash.
  • Cover with a 10cm puff pastry circle.
  • Use a fork to press the edges of the two puff pastry circles together.
  • Place on a baking tray lined with baking paper.
  • Brush the pasties with an egg wash mixed with water.
  • Use a small nozzle to press a hole into the top of the pasty through which the steam can escape.
  • Sprinkle the pasties with the salt flakes.
  • Bake in oven preheated to 200°C for 20 minutes, until the puff pastry is a lovely golden brown.

Serving suggestions

  • Serve with a blackcurrant compote.
  • Serve with a mushroom sauce.

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