Pigeon pie

Pigeon pie is a type of meat pie made from pigeon meat, and is a part of various cuisines around the world. The dish has a long history, with records of its preparation dating back to the Roman Empire.

History

Pigeon pie has been a part of human diet for centuries. The earliest known recipes for pigeon pie come from the Roman Empire, specifically from the cookbook Apicius. The dish was also popular in medieval Europe, where it was often served at banquets and special occasions.

In the United States, pigeon pie was a common dish among the Pennsylvania Dutch, who raised pigeons for their meat. The dish is also a traditional part of British cuisine, particularly in the Midlands and Northern England.

Preparation

The primary ingredient in pigeon pie is pigeon meat, which is known for its rich, gamey flavor. The meat is typically combined with various herbs and spices, such as thyme, sage, and black pepper, to enhance its flavor. Other common ingredients include onions, carrots, and mushrooms.

The pie is usually made with a shortcrust pastry, which is filled with the pigeon meat and other ingredients, then baked until the pastry is golden and the filling is cooked through. Some recipes also include a layer of jelly or aspic on top of the filling, which adds moisture and flavor to the pie.

Variations

There are many variations of pigeon pie around the world. In Moroccan cuisine, pigeon pie, or pastilla, is a traditional dish made with pigeon meat, almonds, cinnamon, and sugar, wrapped in filo pastry and dusted with icing sugar. In Chinese cuisine, pigeon pie is often made with ginger, garlic, and soy sauce, and is typically served with rice.

See also

• List of pies, tarts and flans
• Game (hunting)
• Squab (food)