Pigeon pie is a savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine and present in other European cuisines.[1] It has been eaten at least as early as 1670 in French cuisine.[2]
Similar dishes to pigeon pie exist in other cultures. In Morocco, a version made with a thin, phyllo-like pastry crust is called bastila.[3] Early versions of the traditional Canadian dish of tourtière, currently made with meats such as pork or beef, were probably made of pigeon, likely the now extinct passenger pigeon.[4]
^"Pigeon pie". Archived from the original on 2011-03-16. Retrieved 2022-07-27.
^"Sumptuary" (PDF). Archived (PDF) from the original on 2022-07-27. Retrieved 2011-01-21.
^"Did You Know: Food History - Bastila: a Culinary History of Morocco". Archived from the original on 2015-02-20. Retrieved 2011-01-21.
^"Exploring Tourtière" (PDF). Archived (PDF) from the original on 2011-07-28. Retrieved 2011-01-21.
Pigeonpie is a savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine and present in other European cuisines...
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published, including Binder Twine & Rabbit Stew (1976), Wood Smoke and PigeonPie (1977), Hay Wains & Cherry Ale (1980), and Lamplight On Cottage Loaves...
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