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Pigeon parcels

These pigeon parcels are similar to a pasty, with the filling encased in pastry, but are made with puff pastry and are much lighter

pigeon parcels

Pigeon parcels are a lighter twist on a game pasty that is delicious in spring or summer, when the pigeons are plentiful.


  • 2 pigeon breasts
  • 2 sausages (skins removed)
  • 1 tsp chopped herbs
  • 2 slices Cheddar cheese
  • 100g puff pastry
  • 1 egg
  • Salt and pepper
  • 1 dessert spoon mashed potato


  1. Slice the pigeon breasts horizontally
  2. Season with salt and pepper
  3. Flash fry the breasts for 90 seconds on each side to seal
  4. Mix the sausagemeat, chopped herbs, potato and half a beaten egg
  5. Roll the pastry out and cut into large squares. Spread the sausagemeat mixture on the pastry and place a slice of cheese and pigeon breast on top
  6. Brush the edges of the pastry with the egg mix and then fold over to make a parcel
  7. Crimp the edges, brush with oil and sprinkle with salt and pepper. Place a nob of butter on top
  8. Make tiny slits in the top to let out steam and cook for 15 minutes at 200 degrees until golden brown
  9. Serve hot or cold with a green salad