Moroccan pigeon pie

Recipe from: 2/1/2003 12:00:00 AM

Ingredients 13
Servings 1


Serving Change
  • 2
    pigeons, jointed
  • 2
    onions, grated
  • 3
  • 10
    ground cinnamon
  • oil
  • salt and pepper
  • 1
    bunch fresh coriander, chopped
  • 1
    bunch fresh parsley, chopped
  • 8
    eggs, beaten
  • 10
    sheets phyllo pastry
  • 100
    blanched almonds, coarsely chopped and toasted
  • 20
    ground cinnamon for sprinkling (optional)
  • 30
    icing sugar (optional)


Preheat oven to 190 ºC.
Thoroughly oil a 32 cm x 5 cm metal baking tin.
Place pigeons in a large saucepan with onions, ginger, saffron, 2.5 ml cinnamon, 15 ml oil and seasoning.
Add a little water - the birds must be braised, not boiled.
Cover and cook gently, turning occasionally until tender.
Remove and leave to cool.
Discard skin and bones.
Add coriander and parsley to pan, and boil until reduced to a thick sauce.
Scramble eggs over low heat, then remove and keep warm.
Lay a sheet of phyllo pastry in the prepared tin, allowing the loose edges to hang over the sides.
Brush with oil and then repeat with four more sheets, brushing with oil, so the tin is completely covered.
Cover with the poultry pieces and top with the egg mixture.
Cover with a small sheet of phyllo.
Scatter almonds and sprinkle with 7.5 ml cinnamon and 30 ml icing sugar, if desired.
Fold overhanging edges of pastry over almonds.
Cover with remaining pastry, brushing each sheet with oil.
Tuck edges inside tin and under pie.
Bake for about 45 minutes, until crisp and golden.
If desired, sieve ground cinnamon over pie.
Serve hot with cooked asparagus sprinkled with roasted cashew nuts and a salad.

Read more on: poultry  |  bake  |  sauté


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