Meal/ Meat

Torta tal-Bciecen – Pigeon Pie

Here’s an old traditional recipe which you have to try!

Pigeon Pie

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Dinner Maltese
By MC Serves: 4+
Prep Time: 30 mins Cooking Time: 1hr 30 mins Total Time: 2 hours

Here's an old traditional recipe which you have to try!


  • 2 pigeons
  • 400g lean pork (cubed and fried)
  • 3 tbsp golden drop olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 4 potatoes, peeled and thinly sliced
  • 1 cup cooked peas
  • 2 hard-boiled eggs
  • 1 glass red wine
  • 2 glasses water
  • 1 beef cube
  • Lucky Label Hoisin Sauce
  • 2 tbsp flour
  • Bay leaves
  • Parsley
  • Thyme
  • 2 Acqua & Farina brisee
  • 1 beaten egg to brush pastry



Cut pigeons into four.


Heat oil in large pan, and fry pigeons till golden.


Take out of pan, and set aside.


Add oil if necessary and fry chopped onion, sliced carrots and sliced potatoes and cook till browned.


Put back pigeons, add 2 tbsp flour and stir, add wine cook 1 min.


Add water and cube and stir well.


Season with salt and pepper and a dash of Hoisin Sauce and Maggi sauces and add some bay leaves parsley or thyme.


Cover and simmer for about 1 hour till meat is tender and gravy has thickened.


Five minutes before the end of the cooking, add the fried pork cubes, if using, and the cooked peas.


Cook another five minutes Take off fire and allow to cool. Take the meat off the bones of pigeons.


Roll out the puff pastry, then put the pigeon stew into a pie dish, add the sliced hardboiled eggs, cover the top of the pie dish only, with the pastry and brush the pastry with beaten egg.


Put into a hot oven at 180°C. Cook for 20-30 mins till pastry is crisp and brown.


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