Entree: United Kingdom – Cornwall & West Country – Devonshire Squab Pie (Traditional West Country savory pie of young pigeon braised with bacon, herbs, and a rich gravy in pastry)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 4 squabs, approx. 10 oz (280 g) each, jointed and roughly chopped (breasts and legs separated)
- 4 oz (115 g) unsmoked bacon or pancetta, diced
- 2 tbsp (30 g) unsalted butter
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) chicken or game stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (2 g) fresh thyme leaves (or 1 tsp dried)
- 1 bay leaf
- 1/2 tsp (3 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) cider vinegar or lemon juice (optional, to brighten)
- 1 egg beaten for glaze
- For the shortcrust pastry:
  - 2 1/2 cups (312 g) all-purpose flour
  - 12 tbsp (170 g) cold unsalted butter, cut into cubes
  - 1 tsp (5 g) fine salt
  - 5–6 tbsp (75–90 ml) ice water

Instructions

1. Prepare the pastry: combine flour and salt in a bowl, rub in cold butter until mixture resembles coarse crumbs, add ice water a tablespoon at a time until dough comes together, form into a disk, wrap and chill at least 30 minutes.
2. Preheat the oven to 400°F (200°C). Pat the jointed squab pieces dry and season lightly with salt and pepper.
3. In a heavy skillet or Dutch oven, cook the diced bacon over medium heat until fat renders and pieces are crisp; remove bacon and set aside, leaving the fat.
4. Add the butter to the pan fat, then brown the squab pieces in batches over medium-high heat for 2–3 minutes per side until nicely colored; transfer browned pieces to a plate.
5. Reduce heat to medium, add the chopped onion and cook until softened, about 6 minutes, then add garlic and cook 1 minute more.
6. Stir in the flour and cook 1–2 minutes to remove the raw taste, then deglaze with the red wine, scraping up any browned bits.
7. Return the squab and bacon to the pan, add the stock, Worcestershire sauce, thyme, bay leaf, and cider vinegar if using; bring to a simmer, cover and cook gently for 20–25 minutes until the squab is tender and flavors meld.
8. Remove pan from heat, discard the bay leaf, and if necessary, reduce the sauce uncovered to a thicker consistency; adjust seasoning.
9. Roll out two-thirds of the pastry and line a 9-inch (23 cm) pie dish, fill with the squab mixture, and top with the remaining rolled pastry; trim and crimp edges, cut vents, and brush with beaten egg.
10. Bake in the preheated oven for 30–35 minutes until pastry is golden and filling bubbling; rest 10 minutes before serving.