Squab Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 squabs (young pigeons)
  • 1 thick rindless bacon rasher
  • Seasoned flour
  • 1 onion
  • ½ pint stock
  • 1 dessertspoon parsley
  • 1 teaspoon mixed herbs
  • 3 fl oz red wine
  • Salt and pepper
  • 2 oz mushrooms
  • 12 oz shortcrust pastry


    Cut the birds in four pieces each, and the bacon in strips. Coat the birds lightly in seasoned flour. Cut up the onion and cook with the pigeons and bacon until golden. Add herbs, wine and seasoning to the stock, and simmer the pigeons, bacon and onions in this for one and a half hours, until the meat comes from the bones. Line a pie plate with half the pastry. Put in meat cut from the pigeons, onions, bacon, gravy and mushrooms. Cover with pastry and bake at 400°F, 200°C, gas mark 6 for thirty minutes. Serve hot or cold.