Make Devonshire Squab Pie - The Victorian Way
In this video Mrs Crocombe shows how to make Devonshire Squab Pie the Victorian way.
It is a simple but delicious dish which uses mutton and apples.
She includes the recipe and method so you can make it yourself.
Duration/Time: 10:27
INGREDIENTS:
Serves 4-6 people
- 1 onion
- Flour, for dusting
- 1 tbsp vegetable oil
- Butter, for the dish
- 310g/11 oz puff pastry
- Salt and pepper, to taste
- 2 eating applies, ideally Cox
- 55 ml/2 fl oz/ ¼ cup meat stock
- 12 boneless mutton neck cutlets
For the egg wash:
- 1 egg
- 1 tbsp milk
- Pinch of salt
METHOD:
Preheat the oven to 200°C / 390F. Slice the onion as finely as possible.
Peel and core the apples and cut into slices of around 0.5cm - 1cm (quarter of an inch).
Heat the oil in a frying pan on a high heat and fry the mutton until browned.
Butter an ovenproof pie dish, including the rim.
Layer in the onion, apples and mutton, seasoning as you go (as mutton generally requires lots of pepper).
Pour in the stock and cover the dish tightly with foil, or put a lid on it.
Braise in the oven for 90 minutes until tender. Remove and allow to cool.
TIP:
You can do all this the day before serving, in which case chill it, then return it to room temperature and cover with pastry.
If you prepare it the day before you need to increase the oven time by 10-15 minutes.
Cover with Pastry
Roll out the puff pastry on a flour-dusted surface. If you have a pie funnel, put this in the centre of the pie dish.
Fold the pastry over the dish, carefully sticking it to the funnel, if using.
If you do not have a pie funnel, you will need to make an air hole in the lid to let out the steam as it heats.
Decorate with pastry leaves and other designs. Mix the egg, milk and salt to make an egg wash and brush it over the pastry.
Return the pie to the oven for 25-30 minutes, until the pastry is puffed and golden, and the filling is piping hot. Serve hot.