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Game of Thrones 2016 Emmy Nominations

1. Pigeon Pie Game Of Thrones
2. Game Of Thrones Pigeon Pie Recipe
3. Game Of Thrones: Pigeon Pie

Serve me my wine. Well, hurry up, this pie is dry. Good, needs washing down.

Heat oil in a large skillet over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion begins to soften, 5–7 minutes. Stir in chiles, garlic, and thyme. Game of Thrones season six begins on Sunday, so you’ll need to be ready with your mead, your pigeon pie, your incestuous relationships oh wait, not that last one. Oh, and these rustic honeyed chicken hand pies inspired by the honeyed chicken recipe from A Feast of Ice and Fire cookbook and this post over at The Inn at the Crossroads. Weddings in Westeros never end with a crazy reception – heck, they barely even make it through the “I dos” – but they do become episodes to remember. The Purple Wedding, the perfect example and one of the many satisfying death scenes in Game of Thrones.

KING JOFFREY, GAME OF THRONES, SEASON FOUR

/why-wont-game-pigeon-install.html. Game of Thrones: Pigeon Pie Recipe

I’m being absolutely honest when I say this has to be my favorite savory pie I’ve had so far. I’ve tried a few recipes online for pigeon pie and the recipe from Bon Appetit was my favorite. I love the savory and sweet aspect of it and the recipe I have today is a variation of it. Even though there are quite a few ingredients, this pie is really easy to put together. Most of the time and effort goes into the outside appearance of the pie but it’s so worth the time and looks incredibly impressive if you’re hosting a party. Honestly, if I can make this pie look half decent, I doubt you will have any trouble. You have to give it a try!

Tonight is finally the Emmys and I think it’s safe to say that Game of Thrones is going to sweep the competition. They already won a few awards during the Creative Arts Emmys a few days ago! The category I’m very curious to see who will win is Best Supporting Actress. I personally find it impossible to chose between Maisie Williams, Emilia Clarke, or Lena Headey.

• _______
• FILLING
• _______
• 2 tbsp - unsalted butter
• 1 tbsp - vegetable oil
• 1 - medium onion, thinly sliced
• 1 tsp - sugar
• ¼ cup - red wine
• _______
• 2 tbsp - vegetable oil
• 1 - medium carrot, peeled, small diced
• 1 - small onion, small diced
• 1 - medium stalk of celery, small diced
• 1 - bay leaf
• ½ tsp - cinnamon
• ¼ tsp - ground cloves
• 14oz - ground pork
• salt and pepper to taste
• ________
• 14oz - quail meat, bones removed (you can substitute chicken)
• ½ cup / 3oz - dried apricots, small diced
• ⅓ cup - pine nuts, lightly toasted
• 12 slices - pancetta
• ________
• HOT WATER CRUST
• ________
• 20oz - all purpose flour
• 1½ sticks / 6oz- unsalted butter
• 7.5oz - water
• 1 - egg, lightly beaten (egg wash)

1. Heat a saucepan over medium heat with butter and oil. Once hot, add the onions and cook for 5 minutes. Add the sugar and mix to combine. When the onions get soft, add the wine and cook over medium low heat until most of the liquid has cooked off and the onions are really nice and soft. Season for salt and pepper, set aside.
2. Heat a clean saucepan over medium heat. Add the vegetable oil and once hot, add the onions and bay leaf and cook for 3 minutes until softened. Add the diced carrots, and celery and cook for another 3 minutes. Add the ground pork, cinnamon, and cloves. Break the pork into small pieces and cook just enough for the pork to cook through. Season with salt and pepper. Set aside to cool.
3. Preheat the oven to 375F. Have an 8' spring form pan ready for the crust.
4. For the crust, heat the water and butter together just until it comes to a boil. Pour the water and butter mixture into the flour and mix just until it forms a ball of dough. Take ⅓ of the dough and place it on a lightly floured surface. Leave the rest of the dough in a warm place, covered.
5. Roll the dough out into a circle. It needs to be big enough to fit the bottom and sides of the pan. Transfer the rolled out dough to the pan and gently press it into the corners of the pan.
6. To start filling the pie, start with three slices pancetta followed by half of the pork, half of the onions, half of the apricots, half of the pine nuts, and then another 3 slices of pancetta.
7. Lightly season the quail or chicken with salt and pepper and fill the pie with the meat. Top another 3 slices of pancetta and the rest of the onions, apricots, and pine nuts. Pour in the last of the pork and finish with 3 more slices of pancetta on top. Set aside.
8. Take half of the remaining dough and roll it out to fit the top of the pie. Press the dough together to seal the seams. At this point, you can decorate the top of the pie with leaves, a crown, and a pigeon in the middle. Stick the add ons with a little bit of the egg wash. Cut 2-4 slices in the center (inside the crown) to allow ventilation. Egg wash the crust.
9. Bake for one hour. At this point, the crust should be lightly golden brown but if you notice your bird or edges are getting dark too quickly, cover it with foil. If you want to add any additional leaves to the side of the pie, I took the pie out when the top was lightly golden brown. Take off the ring of the springform pan and add any additional leaves. Pan for another 30-40 minutes until the internal temperature reaches 160F. Let it cool before slicing and eating.

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Pigeon Pie Game Of Thrones

In this weeks episode of Game of Thrones, King Joffrey weds the Lady Margaery. To get this party started (Lannister style), I’m making pigeon pie! Or rather a lovely Turkey and Pancetta pot pie, since I’m all out of pigeon at the moment. This is a great recipe to use up leftover turkey from the holidays so you’re not eating the same old – same old. Leftover gravy? Veggies? Throw them in too!

“My uncle hasn’t eaten his pigeon pie.” Holding the chalice one-handed, Joff jammed his other into Tyrion’s pie. “It’s ill luck not to eat the pie…”

-Storm of Swords

Ingredients:
Filling:
2 tablespoons extra-virgin olive oil
4 oz, diced pancetta
1 tablespoon unsalted butter, at room temperature
1 large shallot, chopped
2 medium carrots, peeled and diced
1 tablespoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup flour
2 1/2 cups chicken broth
1/4 cup heavy cream
3 cups roasted turkey meat, diced (I used a leg)
1 cup frozen peas, thawed
1/2 cup frozen corn, thawed
Crust:
3/4 cup flour, plus extra for dusting
1/4 cup cornmeal
1/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1 cup grated Parmesan
1/3 cup buttermilk, plus extra, as needed
3 tablespoons extra-virgin olive oil

Method:
1.Preheat the oven to 400 degrees F.
2. For the filling: In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook until crispy. Remove to a paper lined plate.
3. Add the butter, shallots, carrots and thyme. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes.
4. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes.
5. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Dump into your pie dish.

Game Of Thrones Pigeon Pie Recipe

6. For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda.
7. Add the butter and cheese and process until the mixture resembles coarse meal.
8. With the machine running, add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed.
9. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick. Cover your filling and cut strips (or your favorite house sigil) in the top to vent.

Game Of Thrones: Pigeon Pie

10. Bake until the crust is as golden as a Lion of Casterly Rock, 25 to 30 minutes. Cool for 10 minutes before serving.