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Pigeon Pie

A savory pie made with pigeon, beef, ham, stock, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Pigeon Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut each pigeon into 4 pieces.

  2. Slice the beef into thin pieces and cut the ham into strips.

Assemble and bake

  1. Layer the pigeon, beef, ham, and sliced hard-boiled egg in a pie dish, seasoning well.

  2. Pour in stock until the dish is three-quarters full.

  3. Cover with puff pastry, brush with egg yolk, and bake at 400°F (200°C) until the pastry rises.

  4. Lower the temperature to 300°F (150°C) and bake for about 1 hour.

Finish and serve

  1. Scald a few pigeon feet, cut off the toes, and reserve the remaining stock.

  2. Before serving, pour the reserved stock through the hole in the center of the pie and place the feet upright on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pigeons
Provide the main meat and rich flavor of the filling.
Rump steak
Adds meaty bulk and chewy texture that becomes tender during slow baking.
Stock
Supplies moisture and savory flavor that forms the sauce around the meat.
Puff pastry
Forms a flaky, layered crust that rises and browns in the hot oven.
Egg yolk
Brushed on the pastry to promote browning and a glossy finish.

The step that matters

Lower the oven temperature after the pastry rises. Starting hot sets and puffs the pastry, while the lower temperature lets the meat cook gently and become tender without scorching the crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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