# Season the pigeons with salt and cracked black pepper.
# Using a butter knife apply the softened butter inside and around the bird.
# Remove the leaves off the rosemary and thyme, chop finely, then sprinkle the herbs over and inside the birds.
# Take the peeled quartered apples and stuff them inside the pigeons, this will give the pigeons a sweet centre and enhance the flavours, and taste great alongside the puff pastry and red wine jus.
# Now roll out the pastry and wrap up the pigeons individually so that the birds are totally encased in the dough.
# Mould the pastry around the legs of the pigeon and allow the bones to stick out slightly.
# Next, put the egg yolks and a large pinch of salt in a bowl and mix together using a pastry brush.
* 4 pigeons plucked and cleaned
* 11/2 kg of puff pastry (chilled)
* 1/2 block of butter
* 4 sprigs of thyme
* 4 sprigs rosemary
* Salt and pepper
* 3 egg yolks for glazing the pastry
* 4 small eating apples (peeled and quartered)