ES Llime Author/Singer/Songwriter
        
 
CEREMONIAL PIGEON PIE page 1 of 2
Filling
  • 2 T - EVOO
  • 2 large onions, thinly sliced
  • Kosher salt, freshly ground black pepper
  • 1 Fresno chile or red jalapeno, thinly sliced
  • 2 garlic cloves, finely grated
  • 1 sprig thyme
  • 1/4 cup apple cider vinegar
  • 2 1/2 pounds ground pork
  • 1/4 cup finely chopped parsley
  • 1 tablespoon finely chopped sage
  • 1 tablespoon finely chopped thyme
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves (optional)
  • 2 pounds boneless, skinless chicken thighs, cut into strips
  • 1 t salt
  • 1 t black pepper
Heat oil in a large skillet over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion begins to soften, 5-7 minutes. Stir in chiles, garlic, and thyme, scraping up browned bits from bottom and sides of pan, and cook, stirring occasionally, until onion begins to stick to bottom of pan, about 20 minutes. Add vinegar and cook, stirring and scraping up any browned bits, until liquid is evaporated and onion is very soft and golden brown, about 5 minutes. Season with salt and pepper. Let cool; set aside until ready to use.
Meanwhile, mix pork, parsley, sage, thyme, mace, allspice, ginger, cloves, salt, and pepper in a large bowl. Chill until ready to use.
Toss chicken with salt and. pepper in another large bowl. Chill until ready to use.
 
Dough
  • 5 1/2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 1/2 cups schmaltz or vegetable shortening
  • 1 1/4 cups water

 

Whisk flour and salt in a large bowl; make a well in the center. Bring schmaltz and water to a boil in a medium saucepan and immediately pour into well. Mix with a wooden spoon until dough comes together. Using your hands, knead until no lumps of flour remain (dough will seem wet and oily but not sticky; that's okay). Let sit 30 minutes.
Assembly
  • 8 ounces thinly sliced prosciutto, divided
  • 1 cup dried apricots, chopped, divided
  • 1 large egg
  • Whole grain mustard, cherry tomatoes, cornichon, pickled onion, stilton cheese, clothbound cheddar (optional; for serving)
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