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This recipe is from Episode 8 of Secret Meat Business
Place pigeon into a pot along with the garlic, celery, carrot, bay leaf and onion.
Bring to the boil and then simmer gently.
Skim away any foam that rises to the surface
Add the saffron, turmeric, 1 sprig of thyme and ginger, continue to gently simmer until cooked and tender, aprox 40- 45 minutes,
Take the pigeon out of the pot, strain off the liquid.
Pour half of the liquid into a separate pot and place it back on the stove at a high heat and reduce by half.
When the pigeon has cooled a little remove the meat from the bone and cut into 1 cm pieces.
Put the cut up pigeon meat into the pot along with the parsley, the thyme leaves and lemon zest.
Add the eggs to the pot and stir over a low heat until just cooked & slightly thickened.
Remove from the heat, place onto a plate and place into the fridge to cool.
Place the almonds, almond flakes and pistachio nuts in a bowl.
Open out the filo pastry, brush a tray with melted butter and add filo pastry to the base of the tray, add a thin layer of pigeon mixture and some raisins, season with saffron, cumin and coriander. Sprinkle of nuts on top of the layer
Brush another piece of filo pastry with butter and cover the mixture repeat the method and drizzle honey over the top of the mixture in this layer.
Scrunch the pastry in at the sides forming a pie shape.
Repeat the process until pie is complete. Brush the outside of the pie with butter adding another layer of filo pastry to make a thicker coat
Cook at 200ºC for 12 minutes until pie is cooked, golden and crisp pastry.
Dust the pie with icing sugar and cinnamon, garnish with fresh parsley and roasted almonds flakes.
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