Wood Pigeon Pithivier
Chef Callum Leslie’s Wood Pigeon Pithivier is a rich, elegant take on the classic French pastry. Tender pigeon breasts are layered with mushrooms, spinach, Savoy cabbage, and chicken liver pâté, then wrapped in buttery puff pastry and baked until crisp and golden. It’s a striking dish with plenty of depth from the game, earthy mushrooms, and pâté, making it especially well suited to a special dinner or colder-weather menu.
For an even more from-scratch version, you can make your own chicken liver pâté rather than using a store-bought one. Our homemade chicken liver pâté recipe works beautifully here and adds another layer of richness to the filling. Partridge or a mixture of game can also be used in place of pigeon if you prefer.
Wood Pigeon Pithivier
Ingredients
- 12 wood pigeon breasts
- 500 g baby spinach
- 500 g button mushrooms , finely chopped
- 2 shallots , finely chopped
- 2 cloves garlic crushed
- 1 bunch flat-leaf parsley chopped
- 1 Savoy cabbage
- 500 g chicken liver pâté
- 2 sprigs thyme , leaves picked
- Rapeseed oil , as needed
- butter , as needed
- Salt , to taste
- ground white pepper , to taste
For the Pastry
- 1 kg all-butter puff pastry
- 2 eggs , beaten, for egg wash
Instructions
Prepare the Pigeon
- Heat a large frying pan over high heat and add a little rapeseed oil.
- Sear the pigeon breasts until evenly browned on all sides. Remove from the pan and set aside to cool completely.
Prepare the Cabbage
- Remove 8 large outer leaves from the Savoy cabbage, allowing 2 leaves per pithivier.
- Cut a V-shape at the base of each leaf to remove the thick central stalk.
- Bring a large pan of salted water to a boil and blanch the cabbage leaves for about 1½ minutes.
- Transfer immediately to an ice bath or cool under cold running water.
- Once cold, place the leaves between two sheets of parchment paper and gently flatten them with a rolling pin, taking care not to tear them.
- Refrigerate until needed.
Prepare the Spinach
- Melt a knob of butter in a large saucepan.
- Add the spinach and cook until wilted. Season lightly with salt.
- Spread the spinach onto a clean tea towel and allow it to cool. Once cool, squeeze out as much excess moisture as possible.
Prepare the Mushroom Mixture
- Return the pigeon pan to the heat and add about 1 tablespoon of rapeseed oil.
- Add the mushrooms and cook over high heat for around 10 minutes, or until their liquid has evaporated and they begin to caramelize.
- Add the shallots, garlic, and most of the thyme leaves. Cook for another 2 minutes. Season with salt and ground white pepper, then set aside to cool completely.
Assemble the Pithiviers
- Make sure all the filling ingredients are completely cold before assembling.
- Roll out the puff pastry to about 5 mm (¼ inch) thick.
- Cut out four 15 cm (6 inch) discs and four 10 cm (4 inch) discs.
- Line a ladle or small bowl with cling film. This will help form the filling into a neat dome.
- Lay 2 cabbage leaves inside, allowing enough overhang to fold over the filling.
- Add a layer of the mushroom mixture, followed by spinach and a slice of chicken liver pâté. Top with 3 pigeon breasts.
- Fold the cabbage leaves over the filling to enclose it completely and press gently to form a compact dome.
- Turn the dome out onto a tray and repeat to make 4 in total.
- Lay the four smaller pastry discs on a lined baking sheet.
- Place one filling dome in the center of each disc, leaving about a 2 cm (¾ inch) border around the edge. Brush the exposed pastry border with beaten egg.
- Place the larger pastry discs over the filling and press the edges down firmly to seal. Crimp the edges with a fork.
- Decorate the tops by lightly scoring the pastry with a knife, or add a pastry lattice if desired.
- Cut a small hole in the top of each pithivier to allow steam to escape. Brush all over with beaten egg.
- If using a lattice, tuck a few reserved thyme leaves between the pastry strips.
Chill and Bake
- Refrigerate the assembled pithiviers for at least 2 hours.
- Preheat the oven to 190°C (375°F).
- Bake for about 20 minutes, or until the pastry is deeply golden and crisp.
- Rest for 10 minutes before serving.
Notes
Related: Duck Liver Pâté with Cointreau
Related: French Roast Duck with Orange Sauce
Related: Pigeon Breast w/ Chestnut Sauce
Related: Salade de Homard (Blue Lobster Salad w/ Pigeon)
Related: Beef Consommé with Hot Spleen Sandwiches
