Pigeon and Gammon Pie

Richard Andrews, The Bell at Middleton

 

 

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“This simple dish is inspired by my love of games and pork pies combined with the traditional Suffolk Christmas dish of cold meats and pickles. A perfect dish for a festive lunch.”

Ingredients

Hot Water Pastry
•    600g lard
•    12fl oz water
•    1tbsp mustard
•    Pinch of salt
•    Pinch of ground pepper
•    900g plain flour

Filling
•    400g diced gammon
•    400g diced pigeon
•    600g sausage meat
•    1 diced onion 
•    Pinch of ground pepper
•    1tsp mixed herbs

You will require a 10” terrine


Method

Hot Water Pastry
1.    Boil the water, add the lard and whisk until emulsified. 
2.    Once emulsified add all other ingredients mixing to a paste consistency.
3.    Leave to cool for approximately 10 minutes.


The Filling
1.    Sauté the gammon and onion until the onion becomes translucent. 
2.    Add the pigeon until sealed.
3.    Add the pepper and mixed herbs and mix into the sausage meat.

To construct the pie 
1.    Separate two thirds of the pastry and roll into a sheet to fit a 10” pate terrine.
2.    Hand-mould the pastry into the terrine leaving a 1cm lip above the edge of the dish.
3.    Put the filling in to the pastry pressing firmly to ensure all air is squeezed out.
4.    Roll out the remaining pastry to form a lid, lie over the filling and then crimp the edges to form a tight seal. 
5.    Pierce the lid three times to avoid leaking. 
6.    Bake in an oven at 2300 for one and a half hours until golden brown. 
7.    Chill and slice to serve with a salad and selection of pickles.