Subscribe to BBC History Magazine
Get access to Ruth Goodman's Academy course + your choice of hardback and signed book
Skip to ingredients
Historical recipe: Devonshire squab pie
- Preparation and cooking time
- Prep:
- Cook:
- Difficulty 3/10
- 450g cubed lamb
- 150ml lamb stock
- one onion, sliced
- one red apple, thinly sliced
- eight ready-to-eat prunes
- 350g ready-to-roll short-crust pastry
- one egg, beaten
- half a teaspoon each of ground cinnamon and ground mace
- a pinch of ground nutmeg
- 2 tsp of cornflour
- 2 tsp of light brown sugar
- salt and pepper
Method
step 1
Mix the lamb with the spices, salt and pepper, and cornflour.
step 2
In an ovenproof pie dish, layer the lamb with the apple and onions, pop in the prunes and add the sugar and stock.
step 3
Roll out the pastry and use to top the pie, crimping the edges.
step 4
Brush with the beaten egg and bake for an hour at 170°C until golden brown.
