Cotswolds Squab Pie HT
Meat Fruit Vegetables Main Course
675g/1 ½ lb Lamb Neck Fillets
1 large Cooking Apple, peeled and
450g/1lb Onions, thinly sliced
¼ teasp Ground Allspice
teasp Grated Nutmeg
Salt and Black Pepper
Beaten egg to glaze
350g/12oz Shortcrust Pastry
Preheat the oven to 200C, 400F, Gas mark 6.
Place half the lamb in a 900ml/1½ pint pie dish then cover evenly with half
the apples and onions.
Sprinkle over the allspice, nutmeg,
salt and pepper, then repeat the layers and pour over the stock.
On a floured
surface, roll out the pastry and use some of it to line the top lip of the pie
dish. Brush with beaten egg and then use the remaining rolled out pastry to top
the pie, making sure that the lid is firmly secured to the pastry on the lip of
the dish. Trim away any excess
pastry and flute the edges with your fingers or decorate with the back of a
Use any excess pastry trimmings to make decorations and decorate the top, then
with beaten egg to glaze.
Bake in the oven for 20 minutes then reduce the temperature to 180C, 350F, Gas mark
4 and continue to cook for a further 1 ¼
hours. If the pastry seems to be getting
to brown, cover with a piece of aluminium foil. Serve immediately.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
| More English
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.