RCI-BR.007.0049.001
Duiwepastei
Pigeon pie. For a feast it is better to take a turkey otherwise you need too many fowls.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 or 2 unit
- a little fat1 unit
- some thinly sliced onions1 unit
- 1 unit
- a few allspice1 unit
- 1 unit
- 1 unit
- 1 unit
- a little vermicelli (laxa)1 unit
- 1 unit
- 1 unit
Method
1
Clean and prepare the pigeons, removing any feathers and innards, then cut into 2-3 inch pieces, reserving the bones for stock.
2
Heat fat in a large pot over medium-high heat, then brown the pigeon pieces on all sides until golden, approximately 5-7 minutes.
3
Add the thinly sliced onions, cloves, allspice berries, bay leaf, and peppercorns to the pot, stirring to combine with the pigeon.
2 minutes
4
Pour in water to cover the meat, bring to a boil, then reduce heat and simmer until the pigeon is tender, approximately 30-35 minutes.
5
Stir in the vermicelli and sago, cooking until both are softened and the mixture thickens slightly, approximately 5-7 minutes.
6
Season the pigeon filling with salt and pepper to taste, then remove from heat and allow to cool slightly.
7
Preheat oven to 400°F (200°C) and roll out the puff pastry to line a pie dish or pastry mould.
8
Spoon the cooled pigeon filling into the pastry-lined dish, then cover with a second layer of puff pastry, sealing the edges by pressing firmly with a fork.
9
Beat the egg in a small bowl and brush over the pastry surface to create a golden glaze.
10
Bake in the preheated oven until the pastry is golden brown and crisp, approximately 15-20 minutes.
11
Remove from oven and allow the pastei to rest for 5 minutes before serving.