Ingredients with Measurements:
- 2 squabs, cleaned and quartered
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup unsalted butter, cubed
- 1/2 cup cold water
- 2 cups mixed vegetables (carrots, potatoes, onions, and parsnips), peeled and chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the flour, salt, and black pepper. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until the dough comes together. Knead the dough on a floured surface until it is smooth and elastic.
4. Roll out the dough on a floured surface and use it to line the pie dish. Trim the edges and set aside.
5. In a separate bowl, toss the mixed vegetables with olive oil, thyme, rosemary, salt, and pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and golden brown.
6. While the vegetables are roasting, season the squab quarters with salt and pepper. Heat a large skillet over medium-high heat and sear the squab quarters until they are browned on all sides, about 5-7 minutes.
7. Arrange the roasted vegetables and squab quarters in the prepared pie dish.
8. Roll out the remaining dough and use it to cover the pie. Trim the edges and use a pastry brush to brush the top of the pie with egg wash.
9. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 580
- Fat: 36g
- Carbohydrates: 38g
- Protein: 26g
Substitutions for ingredients:
- Squab can be substituted with chicken or turkey.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add mushrooms to the roasted vegetables for a deeper flavor.
- Use a different herb blend, such as oregano and basil, for a different flavor profile.
Tips and tricks:
- Make sure the dough is chilled before rolling it out to prevent it from sticking.
- Sear the squab quarters over high heat to get a nice brown crust.
- Use a meat thermometer to ensure the squab is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side of roasted vegetables.
Garnishes:
- Garnish the pie with fresh herbs, such as parsley or thyme.
Pairings:
- Serve the pie with a side of mashed potatoes or a green salad.
Suggested side dishes:
- Mashed potatoes
- Green salad
- Roasted asparagus
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil to prevent it from burning.
Food safety advice:
- Make sure the squab is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Squab is a type of young pigeon that has been consumed for centuries. It was considered a delicacy in ancient Rome and was often served at banquets.
Flavor profiles:
- The pie has a savory and rich flavor, with the roasted vegetables adding a sweet and earthy note.
Serving suggestions:
- Serve the pie hot with a side of mashed potatoes or a green salad.
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