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maltatoday, WEDNESDAY, 23 SEPTEMBER 2015 14 Food Perfect pastry Cooler temperatures mean it is now possible to turn on the oven again. Try these delicious recipes made on Gourmet Today TV using perfect pastry. Pippa Mattei makes a traditionally Maltese pigeon pie and Michael Diacono makes giant vol-au-vents stuffed with Jerusalem artichokes and fresh mozzarella di buffola. Gourmet Today TV is back for a second season, starting on 2 October at 18:15. Don't miss it. Maltese pigeon pie Jerusalem artichoke and mozzarella vol-au-vents Michael Diacono Ingredients • 600g Jerusalem artichokes • 2 cloves of garlic, peeled and chopped • Extra virgin olive oil • Salt and pepper • Chopped parsley • 1 red chili • 1 tbsp Parmesan • 1 mozzarela di bufala • 4 vol-au-vent Parsley pesto • Handful almonds • Handful parsley • Salt and pepper • Olive oil Method 1. Soak the artichokes overnight then wash well to remove any soil that might remain. You may scrub the peel off but it is not necessary for this recipe. 2. Cut the artichokes into small chunks and place into a deep pot. 3. Add the chopped garlic and season with salt and pepper. 4. Add the chopped parsley and the chili pepper. Douse with extra virgin olive oil and add just enough water to nearly cover. 5. Cover with a lid and simmer gently for 25 mins till the artichokes are tender. 6. Add the Parmesan and stir gently, turning off the heat. 7. Drain the mozzarella and chop into cubes. 8. Add to the artichokes and mix in gently. Cover and leave to stand for 5 minutes. 9. To make the parsley pesto, roughly chop the almonds. 10. Add the parsley to the board and continue to chop. Season with salt and pepper. 11. While the pesto is still rough, add a good lug of olive oil, mix well and set aside. 12. Meanwhile prepare the vol-au- vents by cutting out the centre and pressing down any pastry that remains in the middle. Place onto a baking sheet and warm in a hot oven for 5 mins. 13. Fill the hot pastry cases with the artichoke and mozzarella mix and serve at once, with parsley pesto. This recipe first appeared on Gourmet Today TV, aired on TVM on 5 December, 2014. Pippa Mattei Serves 4 Ingredients • 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 Method 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. This recipe first appeared on Gourmet Today TV, aired on TVM on 28 November 2014.