• pigeon breasts
  • knob of butter
  • sliced leeks
  • wild garlic – chopped
  • splash of white wine
  • splash of cream
  • ready made puff pastry
  • 1 egg


  1. Fry the pigeon breasts in butter – you want it rare, pink in the middle
  2. Mix sliced leeks with chopped wild garlic, a splash of white wine and cream to create a thick mush
  3. Cut discs from the ready made puff pastry
  4. 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
  5. Egg wash the inside edges of the pastry, fold and crimp, top with lattice and egg wash
  6. Bake until golden