tag:blogger.com,1999:blog-59764721223785883912024-02-08T02:08:56.494-08:00Gloucestershire Squab PieKerryhttp://www.blogger.com/profile/08035889795594389878noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5976472122378588391.post-27574264488357420872011-01-19T12:26:00.000-08:002011-01-19T12:26:41.228-08:00<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">You'd be forgiven for thinking this dish might contain young pigeons, otherwise known as squabs, but this pie has always been made with lamb. If you can buy it locally in the Cotswolds the flavour will be delicious set off by the sharp apple and spices.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">SERVES 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">225 g (8 oz) plain flour salt and pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">50 g (2 oz) butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">50 g (2 oz) lard</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">700 g (1 1/2 lb) lamb neck fillets, sliced into 12 pieces</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large cooking apple, peeled, cored and sliced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">450 g (1 lb) onions, skinned and thinly sliced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1.25 ml (1/4 tsp) ground allspice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1.25 ml (1/4 tsp) grated nutmeg</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">150 ml (1/4 pint) lamb or beef stock</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">fresh milk, to glaze</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Put the flour and a pinch of salt in a bowl. Rub in the butter and lard until the mixture resembles fine breadcrumbs. Add enough cold water and mix in to form a firm dough. Knead lightly until smooth, then chill until required.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place half the lamb in the base of a 900 ml (1 1/2 pint) pie dish. Arrange half the apple slices and half the onion slices over the top. Sprinkle over the allspice and nutmeg and season to taste. Repeat the layers, then pour over the stock.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Roll out the pastry to fit the dish and use to cover the pie, moistening the edges so the pastry is well sealed. Use any pastry trimming to decorate.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Brush the pastry with milk and bake at 200°C (400°F) mark 6 for 20 minutes. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Reduce the temperature to 180°C (350°F) mark 4 and cook for a further 1 hour 15 minutes. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cover the pastry if it shows signs of becoming too brown. Serve hot.</span></div><br />
(taken from allbritishfood.com)Kerryhttp://www.blogger.com/profile/08035889795594389878noreply@blogger.com0