Pigeon Pie

Tanzanian Pigeon Pie Recipe with Mushrooms and Bacon

Region / culture: Tanzania | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 4

Introduction

Pigeon pie is a classic dish that has been enjoyed for centuries. This savory pie is made with tender pigeon meat, mushrooms, bacon, and a rich stock, all encased in a flaky pastry crust. It is a hearty and delicious meal that is perfect for a special occasion or a cozy family dinner.

History

Pigeon pie has a long history and has been enjoyed in various forms throughout the world. In medieval times, pigeon pie was a popular dish among the nobility, as pigeons were considered a delicacy. The dish has evolved over the years, with different regions adding their own unique twists to the recipe. Today, pigeon pie is still enjoyed in some parts of the world as a traditional dish.

Ingredients

2 pigeons
1 small tin of mushrooms
2 rashers of bacon
1 dessert spoon of flour
pepper and salt to make seasoned flour
0.5 pt (237 ml) of stock

How to prepare

Cut the pigeons into small pieces and roughly chop the bacon and mushrooms.
Coat the pigeon pieces with seasoned flour and place them in a pie dish, adding a layer of mushrooms and bacon.
Pour in the stock.
Prepare the pastry, cover the pie, and brush with beaten egg. Bake in a preheated oven for 30 minutes to set the pastry, then reduce the heat and cook for 1 hour.
Fill the pie with additional stock. Add 3 tbsp of baking soda.

Variations

You can add diced potatoes or carrots to the filling for added texture and flavor.
For a twist on the classic recipe, you can use puff pastry instead of traditional pie crust.

Cooking Tips & Tricks

Make sure to season the flour well before coating the pigeon pieces. This will help to enhance the flavor of the meat.

- Be sure to cook the pie at a low temperature for a long period of time to ensure that the meat is tender and the flavors have a chance to meld together.

- If you prefer a crispier crust, you can brush the pastry with melted butter before baking.

Serving Suggestions

Pigeon pie can be served with a side salad or steamed vegetables for a complete meal. It pairs well with a glass of red wine.

Cooking Techniques

To ensure that the pigeon meat is tender, cook the pie at a low temperature for a long period of time.

- Be sure to let the pie rest for a few minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

If you cannot find pigeon meat, you can use chicken or duck as a substitute.

- You can use vegetable stock instead of chicken stock for a vegetarian version of the pie.

Make Ahead Tips

You can prepare the pie filling in advance and store it in the refrigerator for up to 24 hours before assembling and baking the pie.

Presentation Ideas

Serve the pigeon pie on a decorative platter with a garnish of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pigeon pie pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.

Storage and Reheating Instructions

Leftover pigeon pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (180°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of pigeon pie contains approximately 350 calories.

Carbohydrates

Each serving of pigeon pie contains approximately 30 grams of carbohydrates.

Fats

Each serving of pigeon pie contains approximately 15 grams of fats.

Proteins

Each serving of pigeon pie contains approximately 20 grams of proteins.

Vitamins and minerals

Pigeon meat is a good source of iron, zinc, and B vitamins.

Alergens

This recipe contains wheat (flour) and may contain traces of nuts.

Summary

Pigeon pie is a rich and hearty dish that is high in protein and fats. It is a good source of iron and B vitamins, making it a nutritious meal option.

Summary

Pigeon pie is a delicious and hearty dish that is perfect for a special occasion or a cozy family dinner. With tender pigeon meat, mushrooms, bacon, and a rich stock, all encased in a flaky pastry crust, this savory pie is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a worn, yellowed page torn from an old cookbook that I stumbled upon in a dusty corner of the library. The title read "Pigeon Pie" in elegant cursive script, and underneath were listed the ingredients and instructions. I had never heard of such a dish before, but something about it intrigued me.

I decided then and there that I must learn how to make this pigeon pie. I copied down the recipe onto a tattered piece of paper and tucked it into my apron pocket. Little did I know that this simple act would set me on a journey of culinary discovery that would shape my love for cooking for years to come.

I asked around in my small village, but no one seemed to know how to make pigeon pie. It was a dish that had fallen out of favor, relegated to the pages of dusty old cookbooks and forgotten by all but a few. Determined to uncover the secrets of this mysterious pie, I set out on a quest to find someone who could teach me.

I traveled far and wide, seeking out anyone who might have knowledge of pigeon pie. I visited markets, farms, and even the local pigeon fancier's club in search of clues. But no one seemed to have any idea how to make this elusive dish. Just when I was about to give up hope, I met an elderly woman who claimed to have a recipe for pigeon pie passed down through her family for generations.

Her name was Mrs. Jenkins, and she lived in a quaint cottage on the edge of town. When I knocked on her door and explained my quest, she welcomed me in with a warm smile and a twinkle in her eye. She led me into her cozy kitchen, where the aroma of freshly baked bread filled the air.

Mrs. Jenkins rummaged through a wooden chest in the corner of the room and pulled out a weathered old cookbook. She flipped through the pages until she found what she was looking for – the recipe for pigeon pie. As she read it aloud to me, I felt a sense of excitement building inside me. This was it, the moment I had been waiting for.

Mrs. Jenkins patiently guided me through the steps of making pigeon pie, sharing tips and tricks she had learned from years of experience. Together, we prepared the dough for the crust, filled it with succulent pieces of pigeon meat, and baked it to golden perfection. The aroma that filled her kitchen was heavenly, and my mouth watered in anticipation.

When the pie was finally ready, Mrs. Jenkins and I sat down at her kitchen table to enjoy our creation. The crust was flaky and buttery, the pigeon meat tender and flavorful. It was unlike anything I had ever tasted before – a true delicacy that I knew I would cherish for the rest of my days.

As I bid farewell to Mrs. Jenkins that day, I carried with me not just a recipe for pigeon pie, but a newfound passion for cooking. I returned to my own kitchen and set to work perfecting the dish, experimenting with different seasonings and techniques until I had truly made it my own.

Over the years, I have shared my pigeon pie recipe with friends and family, passing on the knowledge I gained from Mrs. Jenkins to others who share my love for good food. Each time I make the dish, I am reminded of the journey that brought me to this point – a journey filled with curiosity, perseverance, and the joy of discovery.

And so, as I sit here now, penning this story for you, my dear grandchild, I hope that you too will be inspired to seek out new recipes and flavors, to embrace the unknown and enrich your life through the joy of cooking. Remember, the world is full of culinary wonders just waiting to be discovered – all you have to do is take that first step, as I did so many years ago. Happy cooking, and may your pigeon pies always be as delicious as the ones I learned to make.