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gozotoday | FRIDAY • 11 APRIL 2025
FOOD
Maltese pigeon pie
Ingredients
(Serves 4)
• 2 pigeons plus 400g lean pork
(cubed and fried)
• or 4 pigeons only
• 3 tbsp oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 4 potatoes, peeled and thinly sliced
• 1 cup cooked peas
• 2 hard boiled eggs
• 1 glass red wine
• 2 glasses water
• 1 beef /gravy cube
• Dash Worcestershire
• Dash Maggi sauces
• 2 tbsp flour
• Bay leaves
• Parsley
• Thyme
• 250g frozen puff pastry
• 1 beaten egg to brush pastry
1. Cut pigeons into four.
2. Heat oil in large pan,
and fry pigeons till
golden.
3. Take out of pan, and
set aside.
4. Add oil if necessary
and fry chopped
onion, sliced carrots
and sliced potatoes
and cook till browned.
5. Put back pigeons, add
2 tbsp flour and stir,
add wine cook 1 min.
6. Add water and cube
and stir well.
7. Season with salt and
pepper and a dash of
Worcestershire and
Maggi sauces and
add some bay leaves
parsley or thyme.
8. Cover and simmer for
about 1 hour till meat
is tender and gravy
has thickened.
9. Five minutes before
the end of the
cooking, add the fried
pork cubes, if using,
and the cooked peas.
10. Cook another five
minutes Take off fire,
and allow to cool.
Take meat off bones
of pigeons should you
wish.
11. Roll out the puff
pastry, then put the
pigeon stew into a pie
dish, add the sliced
hardboiled eggs, cover
the top of the pie dish
only, with the pastry
and brush the pastry
with beaten egg.
12. Put into hot oven at
180°C. Cook for 20-30
mins till pastry is crisp
and brown.
13. Allow to settle and
serve.
Method
