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Devonshire squab pie

ingredients

150 g (6 oz) shortcrust pastry
8 small mutton chops
600 g (1 1/2 lb) fillets of lamb
pinch of nutmeg and mace
600 g (1 1/2 lb) apples
2 medium onions, sliced
1 1/4 cup (1/2 pint) 300 ml stock
salt and pepper

method

1. Peel and slice the apples and put a layer in the bottom of a deep pie dish, follow with a layer of meat, then a layer of onions. Season.

2. Add another layer of apples, onions and again apples.

3. Put in a second layer of meat, then apples and onions. Pour in the stock.

4. Roll out the pastry to make a lid. Cover, glaze, and bake at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°C, mark 4 for a further 45 minutes until the meat is done.

5. For the authentic Devonshire touch, serve warm with thick rich cream.

What did you think?

5 people have helped to review this recipe. Thankyou!

Cream?
posted by Elliott Manley @ 12:01PM, 6/27/07
Cream on squab pie? That's a new one on this Devon lad.
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