How to Make Devonshire Squab Pie – The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖

Today, Mrs Crocombe is making a Devonshire Squab Pie - a simple but delicious dish that uses mutton and apples.

Curiously, squab means pigeon, so this is an oddly named recipe given that there is no pigeon in it! The Devonshire part of the name may allude to it being an apple growing region, as well as having plenty of fine grazing land on the moors for sheep.

English Heritage is a charity, working to preserve the story of England and bring it to life. If you enjoy these videos, you can support us by subscribing to our channel: https://goo.gl/c5lVBJ

The Victorian Way is filmed on location in the kitchens at Audley End House and Gardens in Essex, UK.

INGREDIENTS
Serves 4-6 people
1 onion
2 eating applies, ideally Cox
1 tbsp vegetable oil
12 boneless mutton neck cutlets
Butter, for the dish
55 ml/2 fl oz/ ¼ cup meat stock
310g/11 oz puff pastry
Flour, for dusting
Salt and pepper, to taste

For the egg wash:
1 egg
1 tbsp milk
Pinch of salt

METHOD
Preheat the oven to 200°C / 390F. Slice the onion as finely as possible. Peel and core the apples and cut into slices of around 0.5cm - 1cm (quarter of an inch). Heat the oil in a frying pan on a high heat and fry the mutton until browned.

Butter an ovenproof pie dish, including the rim. Layer in the onion, apples and mutton, seasoning as you go (as mutton generally requires lots of pepper). Pour in the stock and cover the dish tightly with foil, or put a lid on it. Braise in the oven for 90 minutes until tender. Remove and allow to cool. You can do all this the day before serving, in which case chill it, then return it to room temperature before covering with pastry, and increase the oven time by 10-15 minutes.

Roll out the puff pastry on a flour-dusted surface. If you have a pie funnel, put this in the centre of the pie dish. Fold the pastry over the dish, carefully sticking it to the funnel, if using. If you don't have a pie funnel, you will need to make an air hole in the lid, or cut a few slashes in it, to let out the steam as it heats. Decorate with pastry leaves and other designs. Mix the egg, milk and salt to make an egg wash and brush it over the pastry.

Return the pie to the oven for 25-30 minutes, until the pastry is puffed and golden, and the filling is piping hot. Serve hot.
SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ
FIND A PLACE TO VISIT: https://goo.gl/86w2F6
VISIT OUR BLOG: https://goo.gl/DumtLo
LIKE US ON FACEBOOK: https://goo.gl/Un5F2X
FOLLOW US ON TWITTER: https://goo.gl/p1EoGh
FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5

Видео How to Make Devonshire Squab Pie – The Victorian Way канала English Heritage