Cornish Squab Pie
A traditional West Country pie layering tender lamb, tart Bramley apples, and sweet onions scented with warm allspice beneath a crisp pastry crust.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •deep pie dish
- •rolling pin
- •pastry brush
- •chopping board
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 33 g
- carbs
- 46 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan).
- 2
Toss the diced lamb with salt, black pepper, and ground allspice in a mixing bowl.
- 3
Layer half of the sliced onions and sliced apples across the bottom of a deep pie dish.
- 4
Add the seasoned lamb in a single, even layer over the apples and onions.
- 5
Top the lamb with the remaining sliced onions and apples.
- 6
Sprinkle the caster sugar evenly over the top layer of fruit and onions.
- 7
Pour the hot lamb stock gently into the pie dish around the sides.
- 8
Roll the shortcrust pastry out on a lightly floured worktop until 4mm thick.
- 9
Cover the pie dish with pastry, trim the overhang, and crimp (fold and pinch) the pastry edges.
- 10
Cut a small steam vent in the centre of the pastry lid.
- 11
Brush the pastry lid thoroughly with beaten egg.
- 12
Bake for 80 to 90 minutes until the crust is golden brown and the filling is tender.
Chef's tips
Use a tart cooking apple such as Bramley so the fruit breaks down into a rich sauce without becoming overly sweet. If the pastry browns too quickly before the meat is tender, cover the top loosely with a sheet of foil for the final 20 minutes.
Ingredient substitutions
- diced lamb shoulder → diced mutton
- ground allspice → ground mace
- lamb stock → beef stock
Storage
Store leftovers covered in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 170°C (150°C fan) for 20 minutes until heated through and the crust is crisp.
Common mistakes to avoid
- •Using eating apples instead of cooking apples, which make the filling too sweet and dry
- •Cutting the lamb chunks too large, resulting in tough meat
- •Omitting the steam vent, causing the pastry lid to become soggy
Serving suggestions
Cooked Cornish Squab Pie?
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