Squab pie

Squab pie

An old English pie that’s made with lamb, apples and onions, and not a squab (baby pigeon) in sight!

By , 21 September 2015
Squab pie
  • Ready in: 90 mins
  • Serves: 4
  • Price: £2.10 per serving
Nutritional Info
Each 358g serving contains
  • Fat 56
    79%
  • Sat Fat 20
    100%
  • Sugar 8.8
    10%
  • Salt 1.8
    31%
  • Cals 960
    48%
of your reference intake.
Typical energy values per 100g: 1123kJ/268kcal.
Ingredients
  • 3 level tbsp cornflour
  • 1 tsp mixed spice
  • 1 tsp soft brown sugar
  • 450g lamb steaks, cut into bite-sized pieces
  • 1 red onion, halved and finely sliced
  • 1 large eating apple, peeled, cored and finely sliced
  • 400ml cold lamb stock
  • 500g Asda Ready to Roll Shortcrust Pastry Flour, for rolling out
  • 1 free-range egg, beaten
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Mix the cornflour, mixed spice and soft brown sugar in a bowl. Add the chopped lamb steaks and toss together. Layer the lamb, red onion and apple in a pie dish. Sprinkle on any leftover cornflour mixture and pour on the lamb stock.

  • On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut out a lid large enough to cover the dish and a long strip to go around the edge. Wet the edge of the dish and press on the strip of pastry. Cover with the pastry lid and crimp the edges. Cut two slits in the middle of the lid to allow steam to escape. You could cut leaves or your children’s initials out of the pastry scraps and stick them on with beaten egg.

  • Brush the pie with beaten egg and bake for 10-15 minutes or until the pastry starts to brown. Turn down the heat to 160C/140C Fan/Gas 3 and cook for 1 hour. Cover the pie loosely with foil if the top starts to brown too much.