Title: Pigeon Pie
Categories: Appetizer Game Pie British Pork
Yield: 4 Servings

RAISED PIE CRUST PASTRY
1/2	lb	Plain flour
1	pn	Salt
1		Egg yolk
5	fl	Water
3	oz	Lard
FILLING
1		Pigeon
1/2	lb	Pie veal
6	oz	Gammon rasher
		Grated lemon peel
		Thyme
		Salt & pepper
DECORATION & FINISHING
1		Egg; beaten
1/2	oz	Gelatine
10	fl	Stock -=OR=-
10	fl	Water PLUS
1/2		Stock cube

Start with the filling. Skin the pigeon, and take the flesh from the bones. Cut into small pieces. Cut veal and gammon into similar sized pieces. Mix meats with seasonings and set aside. Preheat oven to Mk 6 400øF, 200øC. Make hot water pastry. Mix flour and salt in a large bowl. Drop yolk into well in the centre, cover with flour. Bring water and lard to boil, remove from heat immediately, and beat stright away into the flour with a wooden spoon. until fairly cooland no longer sticky. Knead with fingertips until smooth. while still warm, roll out pastry and cut off a quarter which will become the lid. Mould the rest of the pastry inside a pate mould, and place on a baking tray. Fill with the meat mixture. Brush the inside rim with a little beaten egg, and put on pastry lid. Seal round the edges. Make a central hole in the lid, and brush with egg wash. Bake for 30 minutes to set the pastry, then reduce the heat to Mk 3, 325øF 160øC. Cover pie with foil and bake for a further 2 hours. Allow to cool. Meanwhile, make aspic. Sponge gelatine in the usual way. Dissolve in hot stock, and allow to cool. When just on the point of setting, pour into the pie through a funnel inserted into the central hole. Leave to set and serve cold, on the following day.

Recipe GLC cookery class, Mili Golding

Contributed - IMH Georges' Home BBS 2:323/4.4

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