Duiwepastei

Description
Pigeon pie. For a feast it is better to take a turkey otherwise you need too many fowls.

Ingredients

 * puff pastry
 * 1 or 2 pigeons
 * a little fat
 * some thinly sliced onions
 * some cloves
 * a few allspice
 * a bay leaf
 * some peppercorns
 * a little water
 * a little vermicelli (laxa)
 * some sago
 * egg

Directions

 * 1) Line a flat pie-dish or a large plate with puff-pastry.
 * 2) Spread the following filling over it, leaving and edge of about an inch.
 * 3) Filling : cut up one or two turkeys.
 * 4) Heat a little fat and brown some thinly sliced onions, but do not let them go too dark.
 * 5) Then put in the pigeon and braise it gently.
 * 6) Add some cloves, a few allspice, a bay-leaf and some peppercorns.
 * 7) If necessary add a little water.
 * 8) When the meat is almost cooked add a little vermicelli (laxa) and some sago.
 * 9) Let all the ingredients simmer until the pigeon is cooked.
 * 10) Remove the bones and cut the meat small.
 * 11) Spread the meat evenly over the pastry and cover it with a second layer.
 * 12) Prick it and brush it with egg.
 * 13) Then bake it in a hot oven until it is nice and crisp.
 * 14) The oven must be hot otherwise the pastry will not go flaky.