Moroccan Pigeon Pie Recipe

Moroccan Pigeon Pie Recipe

This recipe is based upon a classic Moroccan dish called Pastilla, which is a filo pastry pie, filled with an unusual but delicious mixture of pigeon, eggs, spices and nuts. If pigeon is unavailable, chicken makes a good substitute.
Prep Time 30 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 45 mins
Course Main Courses, Pastry, Poultry, Savory
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 3 pigeons
  • 4 tbsp (2 oz/50 g) butter
  • 1 onion, chopped
  • 1 cinnamon stick
  • ½ tsp (2.5 ml) ground ginger
  • 2 tbsp (30 ml) chopped fresh coriander
  • 3 tbsp (45 ml) chopped fresh parsley
  • pinch of ground turmeric
  • l tbsp (15 ml) caster sugar
  • ¼ tsp (1,5 ml) ground cinnamon
  • l cup (4 oz/115 g) toasted almonds, finely chopped
  • 6 eggs, beaten
  • salt and ground black pepper
  • cinnamon and icing sugar to garnish
  • #For the Pastry#
  • ¾ cup (6 oz/175 g) butter, melted
  • 16 sheets filo pastry
  • 1 egg yolk

Instructions
 

  • Wash the pigeons and place in a pan with the butter, onion, cinnamon stick, ginger, coriander, parsley and turmeric. Season with salt and pepper.
  • Add just enough water to cover and bring to the boil. Cover and simmer gently for about 1 hour, until the pigeon flesh is very tender.
    Moroccan Pigeon Pie Recipe-steps
    Moroccan Pigeon Pie Recipe-steps
  • Strain off the stock and reserve.
  • Skin and bone the pigeons, and shred the flesh into bite-size pieces.
  • Preheat the oven to 350°F (180°C/Gas 4).
  • Mix together the sugar, cinnamon and almonds, and set aside.
  • Measure ⅔ cup (¼ pint/150 ml) of the reserved stock into a small pan. Add the eggs and mix well. Stir over a low heat until creamy and very thick and almost set. Season with salt and pepper.
  • Brush a 12 in (30 cm) diameter ovenproof dish with some of the melted butter and lay the first sheet of pastry in the dish.
  • Brush this with butter and continue with five more sheets of pastry.
  • Cover with the almond mixture, then half the egg mixture. Moisten with a little stock.
  • Layer four more sheets of filo pastry, brushing with butter as before.
  • Lay the pigeon meat on top, then add the remaining egg mixture and more stock.
  • Cover with all the remaining pastry, brushing each sheet with butter, and tuck in any overlap.
  • Brush the pie with egg yolk and bake for 40 minutes.
  • Raise the oven temperature to 400°F (200°C/Gas 6), and bake for 15 minutes more, until the pastry is crisp and golden.
  • Garnish with a lattice design of cinnamon and icing sugar. Serve hot.
    Moroccan Pigeon Pie Recipe-calories-nutrition-carb-protein
    Moroccan Pigeon Pie Recipe-calories-nutrition-carb-protein
Keyword Pie recipes