Pigeon on Croute
Ingredients
- pigeon breasts
- knob of butter
- sliced leeks
- wild garlic – chopped
- splash of white wine
- splash of cream
- ready made puff pastry
- 1 egg
Method
- Fry the pigeon breasts in butter – you want it rare, pink in the middle
- Mix sliced leeks with chopped wild garlic, a splash of white wine and cream to create a thick mush
- Cut discs from the ready made puff pastry
- Put a tablespoon of the leek filling onto one side of the pastry disk, place the pigeon breast on top, then add more leek on top of the breast
- Egg wash the inside edges of the pastry, fold and crimp, top with lattice and egg wash
- Bake until golden
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