Whole Dove Hand Pies with Caramelized Onion and Thyme

Whole dove cooks fast but still deserves a little ceremony. Roasting the birds first builds the right depth, then the picked meat gets folded into caramelized onions and thyme before going into hand pies that feel equal parts camp food and bistro snack.

8 whole doves
3 onions
3 thyme sprigs
1 package pie dough
1 egg
1 garlic clove
Butter
Salt
Black pepper

Roast the whole doves until just cooked, cool them, and pick the meat from the bones.
Cook the onions low until caramelized, then stir in thyme and the chopped dove meat.
Fill pastry rounds, crimp them well, and brush with egg.
Bake until deeply browned and crisp.
Serve warm while the filling is still juicy.

These travel beautifully for a cooler lunch or a late-season road trip meal.