The shooting season is well under way at Audley End House, which means the guns will need a tasty lunch on the go. Thankfully, Mrs Crocombe knows how to make a filling pie that is a spectacular way to use up all of those pigeons.
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INGREDIENTS
12 pigeon breasts
450g mushrooms
A few truffles
12 quails’ eggs
Salt
Pepper, cloves and mace
Herbs (try parsley, thyme and sage)
1 glass of port or madeira
1 glass of whiskey
Stock, with some melted gelatine
For the pastry:
700g flour
3 eggs
225g salted butter
For the forcemeat:
Veal mince
Cooked ham
Breadcrumbs
METHOD
To make the pastry, mix the butter, eggs and flour together with enough cold water to make a paste. Set it aside to chill for around 30 mins.
Once ready, don’t roll the pastry out – instead, make a rough pyramid shape before pressing into the top with your fingers. Then, place the pastry inside your mold and ease out the sides. Any excess can be cut off and put aside for later to decorate the top.
For the filling, mix the veal, ham and breadcrumbs together, before lining the walls of the pie. Layer up the mushrooms, pigeon breasts, herbs, truffles, quails’ eggs and spices as desired. Repeat until the mold is filled, and finish by pouring in the liquids.
Roll out the rest of the pastry to make the lid. Place on top of the mold and cut off the excess. Use a pastry brush to seal the joins with egg yolk, and make an air hole in the top to allow steam to escape when cooking. Use the excess pastry from earlier to decorate the pie.
To cook, place in the oven for around an hour and a half at 180 degrees. Once cooled, pour in stock mixed with gelatine to help solidify the mix. Serve with a garnish, such as a bed of watercress.
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I keep coming back to this video for the Pigeon Legs hahahahaha cracks me up all the time LOL
No flavor at all, of course…
My mouth slowly widening throughout this video …
ДА! богатый пирог!
Me: Ahhh that looks lovely
Mrs. Crocombe: and as it’s a pigeon pie I should just add some pigeon feet
Me: oh yeah the Fee—EXCUSE ME WHAT?
AAAAAAAAAAAAAAH
every time i look at your video i cry i should have lived in the Victorian days and not now
Передача замечательная! Очень интересно. Но , скажу я вам, такой пирог пробовать не стала бы. С голубями?! Никогда!
Please, someone tell me why you would want bird feet hanging out the top. Looks like a bunch of spiders are trying to escape the pie.
Me watching this
The pigeon outside of my house : 👁👄👁
Oh i eat PIGEON BREASTS every single day its obviously its in my house, actually in EVERYONE'S HOUSE!!!!
why didn’t she season the meat?
아????비둘기???????
everything goes well and XXcks up at last
I want to have some of this 🤤
Ya ampun sub indonya ngakak😂😂😂 payudara merpati :v awokwokwok
Ahaaaaaaaaaaaa cant stooop luckingggg
No seasoning
비둘기 ㅆㅂ 악
Flip flap wiggle giggle P I G E O N. F E E T
I'd rather eat dog
Please tell me they now don’t serve or eat pigeon pie I’m now horrified for life those poor pigeons (ᗒᗣᗕ)՞(;´༎ຶٹ༎ຶ`)
I think this is the most disgusting recipe I’ve ever seen🤢🤢🤢🤢
This is so handy I've been looking for a recipe to use up these pigeons and quail eggs
am I the only one that wanted her to eat it?
And this is the day I became vegan
*dabbing at my right eye with a tissue*..sigh… ..that poor little pigeon didn't have a CHANCE…..
Hmmm yummy. As a country boy I’ve eaten Pigeon Pie., very tasty as is, Game Pie & Rabbit Pie. And if your really adventurous, try pheasant, but make sure it’s high! At least two weeks hanging.
Am I the only one thinks that it looks nice?
Truffles is chocolate isnt it?