Purple Wedding Pigeon Pie
Ingredients: all-purpose flour, bread flour, salt, lard, water · 165 min cook time · 650kcal · $44.10
Ingredients
16ounces all-purpose flour, 3.5ounces bread flour, pinch salt, 6ounces lard, 7ounces water, 1whole squabs, 1whole wild boar, 1whole rabbit
Instructions
1. Place a moist paper towel underneath your cutting board to immobilize it and carve up the squabs, saving the breasts.
2. Trim the silver skin off the wild boar and cut it into similarly sized chunks.
3. Debone the whole rabbit.
4. Season each of the meats differently. For the rabbit use sautéed mushrooms, crushed garlic, fresh rosemary, fresh thyme, kosher salt, and freshly ground pepper.
5. For the wild boar use sautéed onions, garlic, sage, salt, and freshly ground pepper.
6. Prepare the hot water crust by whisking 16 ounces of all-purpose flour, 3.5 ounces of bread flour, and a pinch of salt. Bring 6 ounces of lard and 7 ounces of water to a boil and add to the flour mixture.
7. Mix together with a wooden spoon until crumbly, then knead until a smooth, tacky dough forms.
8. Grease a springform mold liberally with lard and generously coat with flour.
9. Roll out about two-thirds of the dough, drape over the mold, press and patch into every corner for a watertight seal.
10. Fill the pie with the layers of meats and fruits, using bacon as a divider.
11. Roll out a dough lid, crimp it shut, cut a steam hole, and brush all over with a beaten egg.
12. Bake in a 400°F oven for 30 minutes, then turn temperature down to 320°F and cook for an additional hour and a half.
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