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- Gloucestershire Squab Pie
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PrintGLOUCESTERSHIRE SQUAB PIE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the flour and a pinch of salt in a bowl. Rub in the butter and lard until the mixture resembles fine breadcrumbs.
- Add enough cold water and mix in to form a firm dough. Knead lightly until smooth, then chill until required.
- Place half the lamb in the base of a 900 ml pie dish. Arrange half the apple slices and half the onion slices over the top.
- Sprinkle over the allspice and nutmeg and season to taste. Repeat the layers, then pour over the stock.
- Roll out the pastry to fit the dish and use to cover the pie, moistening the edges so the pastry is well sealed. Use any pastry trimming to decorate.
- Brush the pastry with milk and bake at 200°C (400°F) mark 6 for 20 minutes.
- Reduce the temperature to 180°C (350°F) mark 4 and cook for a further 1 hour 15 minutes.
- Cover the pastry if it shows signs of becoming too brown.
- Serve hot.
INGREDIENTS
- 225 grams plain flour
- Salt and pepper
- 50 grams butter
- 50 grams lard
- 700 grams lamb neck fillets, sliced into 12 pieces
- 1 large cooking apple, peeled, cored and sliced
- 450 grams onions, skinned and thinly sliced
- 1.25 ml ground allspice
- 1.25 ml grated nutmeg
- 150 ml lamb or beef stock
- Fresh milk, to glaze
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