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Cornish Squab Pie

Cornish Squab Pie is a traditional British recipe (from Cornwall) for a classic pie of squab pigeons and apples baked in a meat stock base in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic British version of: Cornish Squab Pie.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Game RecipesBaking RecipesBritish Recipes


Ingredients:

10 squab (small) pigeons, washed and cut in half (trim off the wings and the lower joint of the legs)
3 cooking apples, peeled, cored and finely chopped
2 onions, finely chopped
75g currants
4 tbsp brown sugar
salt, freshly-ground black pepper and mixed spice, to taste
200ml game or meat stock (you can use the pigeon trimmings to make this)
200g savoury shortcrust pastry

Method:

Arrange half the squab pigeon halves in the base of a deep pie dish which is just large enough for them to fit comfortably. Cover with a layer of the apple pieces (half the apples) and then sprinkle over a little of the sugar and some of the seasonings.

Cover this with a layer of onions then add a layer of currants. Now add a second layer of pigeon halves and cover with the remaining apple pieces. Pour in the stock then season with a little more salt, black pepper and spice.

Cover the pie dish with a sheet of foil and/or a lid then transfer to an oven pre-heated to 150°C and bake for about 90 minutes, or until the pigeons are cooked through and the apples are soft.

Remove from the oven at this point, roll out the pastry lightly and use to cover the pie. Cut a few steam holes in the top then return to the oven (increase the temperature to 180°C) and continue baking for about 40 minutes, or until the pastry is cooked through and golden. Serve hot.