CookEat Recipe
English Pigeon and Oyster Pie
Tender oyster-stuffed pigeons enclosed in butter pastry with their reduced stew sauce.
Method
Steps
Step 1
For the proposed covered pastry, rub the 200 g cold pastry butter into flour and the pastry's three-quarter teaspoon salt and add cold water only until it binds.
Step 2
Divide about 60:40 for base and lid, flatten, chill 30 minutes and roll both to about 3 mm.
Step 3
Line the pie dish with the larger sheet; keep the lid chilled until filling.
Step 4
Use the separate three-quarter teaspoon salt to season the dressed pigeons and their stuffing of cooked chopped oysters and the 30 g stuffing butter; stuff loosely. Stew with onion, parsley, bay and water until birds are fully cooked and tender; remove bay and reduce liquid to a spoonable sauce.
Step 5
Line a 23 cm deep pie dish with proposed rich butter pastry, blind bake about 12 minutes at 190 °C, then place pigeons and sauce inside.
Step 6
Cover with remaining pastry, cut steam vents and bake 25–30 minutes until crust is golden and filling thoroughly hot. Rest before serving.
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