Devonshire Squab Pie
Unusual but delicious, traditional English pie, made with lamb neck fillet, spices, apples and prunes topped with shortcrust pastry and traditionally served with clotted cream.
- 450g lean lamb neck fillet, sliced
- Pinch ground nutmeg
- ½ teaspoon ground mace
- ½ teaspoon ground cinnamon
- 2 teaspoons cornflour
- 1 red apple, cored and sliced into thin wedges
- 1 medium onion, peeled and sliced
- 8 dried ready-to-eat prunes, chopped
- 2 teaspoons light brown sugar
- 150ml good, hot lamb stock
- 350g prepared shortcrust pastry
- 1 egg, beaten
- In a large bowl mix the lamb, seasoning, spices and cornflour together.
- Arrange the lamb, apple and onion in layers, Add the prunes, sugar and stock.
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- On a floured surface roll out the pastry large enough to fit over a 1.2L ovenproof pie dish. Dampen the edge of the dish with a little water and place the pastry on top of the dish. Trim off any excess pastry and press and crimp the edges to seal. Brush with the beaten egg and cook in the oven for 1 hour until golden brown.
- Serve the pie the traditional way with clotted cream, seasonal vegetables and potatoes.