Pigeon turnovers from the sets of The Hundered Foot Journey!

Audiences will be getting ready to satiate their tastebuds with the big screen adapation of Richard C. Morais’ international best-selling novel The Hundred-Foot Journey. Releasing on Friday 5thSeptember 2014 by Entertainment One UK, THE HUNDRED-FOOT JOURNEY is an uplifting and feel-good cultural feast full of Indian spices, French sophistication and British wit. Check out this recipe from the film for Le Saule Pleureur (Pigeon Chausson)

Pigeon turnovers for 2 people

Ingredients

1 pigeon
0.100kg foie gras
1 roll flaky pastry dough
0.010kg black sesame seeds
0.010kg white sesame seeds
1 egg
0.100l oil
1 clove garlic
1 branch thyme
1 bay leaf
0.010kg fine salt

Directions:

Pick up and bone the pigeon thighs. Marinate 10 minutes in salt and fry 30 minutes in oil seasoned with garlic clove, thyme and bay leaf. Pick up the pigeon supremes. Cut foie gras into two slices the same size as the supremes and season. Preheat oven to 230°. Unroll flaky pastry dough and embed seeds with a rolling pin. Cut a wide strip, butter one end and roll the pigeon on the buttered part while going along. Cut the excess dough and coat like a turnover. Bake 7 minutes and grill 5 minutes at 190°. Remove the pigeon and let rest 5 minutes on a grill.

Take out and drain the thighs. Cut the turnover in half and put a thigh on each one.

 

Starring Helen Mirren, Om Puri, Manish Dayal and Charlotte Le Bon, this delicious celebration releases Sept 5th so check it out!