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West Country squab pie

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the lamb with a generous amount of seasonings in a large bowl.
  • Add the onion, leek, apples, prunes, allspice, nutmeg and bread. Mix until well combined and then transfer the mixture to a large gratin or pie dish.
  • Beat the egg with the milk and brush the egg wash around the edge of the dish. Then lay the pastry on top and trim, leaving an overhanging.
  • Generously brush all over with the egg wash, cut a couple of holes with a sharp knife and cook in the oven for 20 mins. Then lower the oven temp. to 150°C fan forced (170°C normal) and cook the pie for about 1 hour, covering with foil if browning too much.
  • Cut into wedges and serve with a simple salad on the side.
  • from English chef, Gary Rhodes

Ingredients

  • 1 kg cubed lamb
  • sea salt & freshly ground pepper
  • 1 onion, sliced
  • 1 leek, sliced
  • 3 Granny Smith apples, peeled & cut into segments
  • 8 pitted prunes
  • ½ tspn allspice
  • a good pinch of ground nutmeg
  • 2 thick slices day-old white bread, crusts removed & crumbled
  • 1 egg
  • ¼ cup milk
  • 2 puff or shortcrust pastry sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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