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Traditional Devon Squab Pie Recipe

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A perfectly balanced rich, meaty filling of lamb, leeks, fruit and spices is enclosed under a light puff pastry lid, to make this classic pie recipe from England’s West Country. Enjoy our Devon squab pie.

Ingredients

Scale
  • All-purpose flour (plain flour), as needed
  • Salt and black pepper, to taste
  • 2lb 4oz (1 kg) chopped lamb neck fillet
  • 2 tablespoons olive or canola oil
  • 2 chopped leeks
  • 1 chopped yellow onion
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 2 apples (one tart and one sweet, if possible)
  • 2 thyme sprigs
  • 18 fl oz (500ml) lamb or chicken stock
  • 2 bay leaves
  • 10 pitted prunes
  • 2 tablespoons double cream or heavy cream (optional)
  • 9 oz (250g) puff pastry
  • 1 tablespoon milk
  • 1 egg

Instructions

  1. Season some of the flour with salt and black pepper, and toss the lamb in it.
  2. Heat a tablespoon of oil in a casserole dish.
  3. Heat the other tablespoon of oil in a skillet.
  4. Brown half in the lamb in the casserole dish and half in the skillet (using both saves time).
  5. Now transfer the lamb from the skillet into the casserole dish.
  6. Add the leeks and onion to the skillet, plus a bit more oil if needed.
  7. Sauté over a moderate heat until the onion is golden.
  8. Add the leek mixture to the lamb, along with the spices.
  9. Now halve, core and thinly slice or chop the apples.
  10. Add them to the lamb, along with the thyme, stock, bay leaves and prunes.
  11. Bring the mixture to a boil.
  12. Grind in some salt and black pepper.
  13. Simmer the mixture, covered, for 30 minutes.
  14. Add more liquid if necessary but remember the mixture needs to be quite thick so only add a little.
  15. If you want to use cream, stir it in now (this is not a traditional step but it does taste good).
  16. So now you can taste and add more salt and/or black pepper if necessary.
  17. Transfer the mixture into a 1¾ pint (1 liter) pie dish or into 6 small ramekins.
  18. Leave them to cool while you preheat the oven to 400 degrees F (200 degrees C).
  19. Now roll out the pastry and use it to cover the pie (or pies).
  20. If you have a pie funnel, set it in the center – if not, cut slits for the steam to escape.
  21. Beat the egg with the milk, and then brush this mixture over the pastry.
  22. Bake for 25 minutes or until piping hot and golden brown on top.

Notes

There is some work involved in making this Devon squab pie recipe but the result is worthwhile. This is traditional West Country food at its finest!

Here we combine lamb with fruit, vegetables and spices to make this wonderful pie which is topped with pastry.

Make it in ramekins for an intriguing starter recipe (before fish or chicken) or unusual lunch, or in one big pie dish for sharing.

In the county of Devon, this is traditionally served with clotted cream on the side, but there is also the option of adding some cream to the filling instead.

You can use mutton instead of lamb if you like, or swap the prunes for a handful of raisins.

Find it online: https://victoriahaneveer.com/traditional-devon-squab-pie-recipe/