Squab pie

Squab Pie

Squab pie is a traditional dish from the West Country in England, specifically from Devon. It is a meat pie that includes squab (young pigeon), mutton, and apples. The pie is often seasoned with black pepper and thickened with a roux.

Ingredients

The main ingredients of a squab pie are:

• Squab (young pigeon)
• Mutton
• Apples
• Black pepper
• Roux

History

Squab pie has a long history in Devon, dating back to at least the 16th century. It was traditionally served at harvest time, when squabs would have been plentiful. The addition of mutton and apples to the pie is a uniquely Devonian twist, reflecting the agricultural bounty of the region.

Preparation

To prepare a squab pie, the squab is first roasted and then combined with mutton and apples in a pie dish. A roux is made by cooking flour and fat together, which is then used to thicken the filling. The pie is seasoned with black pepper and then baked until golden brown.

Serving

Squab pie is typically served hot, often with a side of vegetables or a green salad. It can also be enjoyed cold, making it a popular choice for picnics or packed lunches.

Variations

While the traditional squab pie recipe calls for squab, mutton, and apples, there are many variations on this classic dish. Some recipes substitute the squab with other types of poultry, such as chicken or turkey. Others add additional ingredients, such as onions, leeks, or mushrooms.

See Also

• List of pies, tarts and flans
• English cuisine
• Devon

References

• The Oxford Companion to Food
• The Cambridge World History of Food

External Links

• Recipe for traditional Devon squab pie