Pigeon Pastilla by Honey and co.

It was my turn to choose a recipe for Noelle and I to try our hands at. And as it was hubby’s birthday I decided to push the boat out and choose a recipe that I hoped he would love as I know he enjoys pigeon very much, it just requires a bit more effort in sourcing the ingredients.

I found my pigeons online from Ox close fine foods and they did a lovely job of sending them with lots of ice packs so they arrived quite chilled.

After poaching the pigeons in the aromatics I removed the flesh, and roughly chopped along with the hazelnuts.

Then made the pie mixture and started to fill the pie.

One birthday present wrapped up ready for the oven.

And out it pops all golden and lovely.

And it slices very nicely.

But they say, the truth of the pudding is in the eating.

And this is where the recipe falls down. Firstly no seasoning is mentioned, So I seasoned lightly, I wished i’d added more salt and black pepper. But the biggest problem was the hazelnuts, I wish I’d roasted them before adding them. Every mouthful the flavour of raw hazelnuts took over. It was very disappointing with the effort that had gone into the pie. Nowhere in the recipe does it say they should be roasted and I think it is almost an unforgivable oversight to ruin such an expensive dish. Very disappointing. If you happen to like the flavour of raw hazelnuts, then maybe this dish is for you. Would I try this dish again? Yes, if I came upon a surplus of pigeons but there are other Pastilla recipes with a sweet egg formulation in the filling that call to me to try first. Maybe hubby’s next birthday!

One thought on “Pigeon Pastilla by Honey and co.

  1. Noelle M says:

    It was only with you advice on the recipe, that when I came to use my pigeon breasts, I rather upped the spices. The concept is good, but as you say for a dish that takes such an effort one expects something a little more exciting. Still I am sure the Birthday spirit flowed…Nice write up. How about Fitzrovia buns next?


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