Devonshire Squab Pie

A squab is a young pigeon, which would have been plentiful in the Georgian era. Today, it’s made with lamb but it’s also delicious with mutton

Ingredients

450g cubed lamb
1 onion, sliced
1 red apple, thinly sliced
8 ready-to-eat prunes
350g ready-to-roll shortcrust pastry
1 egg, beaten
½ tsp ground cinnamon
½ tsp ground mace
Pinch of ground nutmeg
2 tsp cornflour
2 tsp light brown sugar
150ml lamb stock
Salt and pepper

Method

Mix the lamb with the spices, salt and pepper and cornflour.
In an ovenproof pie dish, layer the lamb with the apple and onions, pop in the prunes and add the sugar and stock.
Roll out the pastry and use to top the pie, crimping the edges.
Brush with the beaten egg and bake for an hour at 170°C until golden brown.

Recipe by

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Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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Taste Buds, 2 Rocombe Ct, Lower Rocombe, Stokeinteignhead, Newton Abbot, Devon TQ12 4QL