Steamed Pigeon Pie

Flavoured with cep mushrooms and bacon lardons, this hearty pigeon pie from Martin Blunos is great with boiled buttered cabbage
By Martin Blunos
Steamed Pigeon Pie
  • Rating:
  • Serves: 2 x 4 portion pies
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: medium


  • 175 g suet
  • ΒΌ tsp turmeric
  • 350 g self-raising flour
  • 1 small sprig thyme
  • 500 g pigeon breasts, skinned and trimmed of sinew
  • 2 tbsp plain flour
  • 75 g cep mushrooms, cleaned and cut into 1cm pieces
  • 1 onion, sliced
  • 1 cloves garlic, crushed
  • 1 tbsp parsley, chopped
  • 100 g streakylardons of bacon
  • 1 small bay leaf
  • 125 ml madeira
  • 1 tsp Worcestershire sauce
  • butter, for greasing
  • salt and black pepper


1. Grease a 1 litre pudding basin with butter and line with a disc of baking parchment.

2. Place the suet into a mixing bowl and sieve over the turmeric and self-raising flour. Season with a little salt and pepper, pick the thyme leaves from their stalks and mix in. Add just enough cold water to make a firm dough.

3. Take three quarters of the pastry and use it to line the pudding basin. Roll the remaining quarter into a disc to top the pie.

4. Cut the pigeon breast into even chunks, about 1cm in size. Season with salt and pepper and toss in the plain flour. Mix in the mushrooms, onion, garlic, parsley and bacon lardons. Put this mix into the lined basin.

5. Insert the bay leaf into the middle of the pie, pour over the Madeira and the Worcester sauce, then add just enough cold water to nearly fill the pie.

6. Moisten the disc of pastry with water, lay it on top of the basin and seal well. Cover the pie with a disc of baking parchment, followed by two layers of pleated foil. Secure well to the side of the basin with string.

7. Place in steamer and cook for 4 -5 hours. (Make sure the steamer has a tight-fitting lid!)

8. Leave to stand for 10 minutes, then remove the foil and paper. Cover with a plate and turn out gently before serving with boiled buttered cabbage.

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