CookEat Recipe
Squab Pot Pie
Deep pastry-capped squab stew with tender bird pieces.
Method
Steps
Step 1
Prepare full pie pastry base once: sift 227 g flour, make a well and work 43 g initial butter with 120 mL cold water and one and half saltspoons salt (3/8teaspoon) three minutes.
Step 2
Gradually incorporate flour and work five minutes.
Step 3
Cover and refrigerate for a few minutes.
Step 4
Flatten the dough, enclose the separate 85 g chilled butter, roll lengthwise and fold into thirds.
Step 5
Chill three minutes, roll and fold again, then refrigerate five minutes.
Step 6
Cut six dressed squabs into six pieces each.
Step 7
Brown two finely chopped white onions, half chopped green pepper and 28 g salt pork cut small squares in 14 g melted filling butter.
Step 8
Add the squab pieces and cook until golden, stirring.
Step 9
Add two tablespoons filling flour and mix two minutes.
Step 10
Gradually add 950 mL hot water and mix for two minutes.
Step 11
Add one quartered carrot and three leeks tied with four parsley branches and two bay leaves, one teaspoon salt and half teaspoon white pepper.
Step 12
Mix one minute, cover and gently simmer twenty-five minutes.
Step 13
Remove both the tied leek/herb bundle and carrot, then skim fat.
Step 14
Transfer the filling into a deep pie dish and scatter one tablespoon chopped parsley.
Step 15
Cover the pie with enough pastry to fit, trim the edges and keep surplus pastry refrigerated.
Step 16
Bake in a hot oven for about 17 minutes, until the crust is cooked and every squab piece reaches at least 74°C.
Step 17
Serve hot.
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