Squab pie

A traditional English pie made with squab

Squab pie is a traditional English pie originating from the West Country of England. Despite its name, squab pie does not typically contain squab, which is a young pigeon. Instead, it is usually made with mutton or lamb, along with apples and onions.

History

The origins of squab pie are somewhat obscure, but it is believed to have been a popular dish among the rural communities of the West Country. The name "squab" may have originally referred to the use of young pigeons in the pie, but over time, the recipe evolved to use more readily available meats such as mutton or lamb.

Ingredients and Preparation

The main ingredients of squab pie include diced mutton or lamb, sliced apples, and onions. These are seasoned with salt, pepper, and sometimes herbs such as thyme or rosemary. The mixture is then encased in a pastry crust and baked until golden brown.

A squab pie ready for the pastry lid

Pastry

The pastry used for squab pie is typically a shortcrust pastry, which provides a sturdy and flaky crust to encase the filling. The pastry is rolled out and used to line a pie dish, with the filling placed inside before being covered with another layer of pastry.

Filling

The filling of squab pie is a savory mixture that balances the richness of the meat with the sweetness of the apples. Onions add a depth of flavor, and the seasoning enhances the overall taste of the pie.

Cultural Significance

Squab pie is considered a regional specialty of the West Country, particularly in areas such as Devon and Cornwall. It is often associated with traditional British cuisine and is sometimes served at local festivals and events celebrating regional foods.

Related pages

• Pasty
• Steak and kidney pie
• Cornish cuisine
• British cuisine