Ingredients with Measurements:
- 1 whole squab, deboned and cut into small pieces
- 4 slices of prosciutto, diced
- 1 cup of grated gruyere cheese
- 1/2 cup of heavy cream
- 1/4 cup of chicken broth
- 1/4 cup of white wine
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh thyme
- 1/4 cup of chopped fresh rosemary
- 1/4 cup of chopped fresh sage
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the squab pieces, prosciutto, gruyere cheese, heavy cream, chicken broth, white wine, parsley, thyme, rosemary, sage, salt, and black pepper.
3. Roll out the pie crust on a floured surface and transfer it to the pie dish.
4. Pour the squab mixture into the pie crust and spread it out evenly.
5. Fold the edges of the pie crust over the filling.
6. Brush the edges of the pie crust with water.
7. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is cooked through.
8. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 29g
Carbohydrates: 20g
Protein: 20g
Sodium: 600mg
Sugar: 1g
Substitutions for ingredients:
- Squab can be substituted with chicken or turkey.
- Prosciutto can be substituted with bacon or ham.
- Gruyere cheese can be substituted with Swiss or cheddar cheese.
- Heavy cream can be substituted with half-and-half or milk.
- White wine can be substituted with chicken broth or apple cider vinegar.
Variations:
- Add diced vegetables, such as carrots, celery, and onions, to the filling.
- Use a different type of cheese, such as blue cheese or feta.
- Add a layer of mashed potatoes or sweet potatoes on top of the filling before baking.
- Top the pie with a lattice crust instead of a solid crust.
Tips and tricks:
- Make sure to debone the squab carefully to avoid any bones in the filling.
- Use a sharp knife to cut the squab into small pieces.
- Chill the pie crust in the refrigerator for at least 30 minutes before rolling it out.
- Brush the edges of the pie crust with water to help seal the crust.
- Let the pie cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with fresh herbs and sliced vegetables.
Garnishes:
Garnish the pie with fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed sweet potatoes
- Green beans with almonds
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil.
- If the filling is too runny, add more cheese or breadcrumbs to thicken it.
Food safety advice:
- Make sure to cook the pie until the filling is cooked through to avoid any foodborne illnesses.
- Store any leftover pie in the refrigerator and reheat it thoroughly before eating.
Food history:
Squab pie is a traditional English dish that dates back to the 16th century. It was often served at banquets and feasts.
Flavor profiles:
The squab pie has a rich and savory flavor from the squab, prosciutto, and gruyere cheese. The fresh herbs add a fragrant and earthy flavor.
Serving suggestions:
Serve the squab pie as a main dish for a dinner party or special occasion.
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Taste: Savory, Rich, Salty, Umami, Herbaceous