Mini Wood Pigeon Pie #4: Pigeon and Bell Pepper Pot Pie with Chilli Sprouts

 

Pigeon and bell pepper pie with chilli sprouts and turmeric mash

This latest venture into the mini pigeon pie world is a little bit of a spicy affair. The pigeon pie itself incorporates only very mild bell peppers but the chilli sauce in which the Brussels sprouts are contained can be varied to suite preferences and tastes. You could of course add a touch of chilli to the pie as well, should you wish!

Cook Time

Prep time: 15 min

Cook time: 40 min

Ready in: 55 min

Yields: 1 serving

Ingredients

• 1 pigeon breast, finely chopped
• 1 inch (2.5cm) strip from each of red, yellow and green bell peppers, moderately finely chopped
• Salt and black pepper
• 2 teaspoons wild game/pigeon stock (see Hunter's Pie post for recipe)
• 2 ounces (50g) puff pastry
• Flour for rolling pastry
• Beaten egg for glazing pastry
• 1 large baking potato, peeled and chopped into 1.5 inch (4cm) chunks
• 1 teaspoon ground turmeric
• 6 to 8 small Brussels sprouts
• 1 tablespoon canned chopped tomatoes in tomato juice
• 1 teaspoon finely chopped white onion
• Generous pinch hot chilli powder
• 1 large garlic clove, peeled and grated
• Little bit of butter
• 2 teaspoons freshly chopped coriander (cilantro)

Combining pigeon with bell peppers

Method

Put your oven on to preheat to 200C/Gas Mark 6/400F.

Add the chopped pigeon and bell peppers to a bowl, season with salt and pepper and mix well.

Pie filling is added to cooking dish

The pigeon and pepper combination should be added to a small, ovenproof dish, ideally 5" x 4" x 1.5" (12.5cm x 10cm x 4cm). Carefully spread it out to form an even layer and drizzle the two teaspoons of stock over the top.

Pastry is laid on pie filling and glazed

Roll the pastry out on a floured surface to a rectangle just large enough to cover the pie filling. Sit it on top of the filling and tuck it in around the edges. Glaze with beaten egg and cut a small steam vent in the centre.

Put the pie on a baking tray and into the oven to cook for 30 minutes or until the pastry is risen and golden.

When the pie has been in the oven, add the potatoes to a pot of cold water, seasoned with salt and the ground turmeric. Put the pot on to a high heat until the water starts to boil then reduce the heat to achieve a gentle simmer for 20 minutes, or until the potatoes are just softened.

When the potatoes are on, put a second pot of salted water on to reach a rolling boil before adding the sprouts to simmer for 7 to 8 minutes. Drain through a colander and set aside.

When the potatoes are done, also drain through a metal colander and return to the empty pot to steam off for a few minutes. NB: it is never a good idea to use a plastic colander where turmeric is involved. It will very quickly stain it irrevocably!

Take the pie from the oven and sit it on what will become the serving plate.

Preparing spicy tomato sauce for sprouts

Put the chopped tomatoes into the pot vacated by the sprouts. Add the onion, garlic, chilli powder and some salt and pepper to season. Stir well and put on to a medium heat. Bring to a simmer for 2 minutes, stirring all the time with a wooden spoon.

Sprouts are added to chilli sauce

Add the sprouts to the simmering sauce and carefully stir them around in it for a minute or so to fully coat and reheat them all the way through.

Mashing buttered turmeric potatoes

Add a little bit of butter to the potatoes before mashing with a hand masher.

Chopped coriander is added to mashed potatoes

Add the chopped coriander to the potatoes and carefully stir it through.

Pigeon and bell pepper pie with chilli sprouts and mash

I used an ice cream scoop to plate the potatoes alongside the pie before spooning the chilli sauce sprouts alongside.