Ingredients with Measurements:
- 2 squabs, cleaned and deboned
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrot, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- 1 sheet puff pastry, thawed
- 1 egg, beaten
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 skillet, melt the butter over medium heat. Add the onion, celery, and carrot, and cook until softened, about 5 minutes.
3. Add the flour to the skillet and stir until the vegetables are coated. Cook for 1-2 minutes, stirring constantly.
4. Slowly whisk in the chicken broth and heavy cream, stirring constantly until the mixture is smooth.
5. Add the salt, black pepper, thyme, rosemary, and sage to the skillet. Stir until well combined.
6. Add the chopped spinach and feta cheese to the skillet. Stir until the cheese is melted and the spinach is wilted.
7. Roll out the puff pastry on a floured surface to fit the pie dish. Place the pastry in the dish and trim the edges.
8. Pour the spinach and feta mixture into the pastry-lined dish.
9. Cut the squab meat into bite-sized pieces and arrange them on top of the spinach and feta mixture.
10. Brush the edges of the pastry with the beaten egg.
11. Bake the pie for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
12. Let the pie cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 478
Fat per serving: 35g
Carbohydrates per serving: 23g
Protein per serving: 19g
Substitutions for ingredients:
- Squab can be substituted with chicken or turkey.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Heavy cream can be substituted with half-and-half or milk.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add chopped mushrooms to the vegetable mixture.
- Use different herbs and spices to flavor the filling.
- Add cooked bacon or sausage to the filling.
- Use different types of cheese, such as cheddar or mozzarella.
Tips and tricks:
- Make sure the squab meat is fully cooked before adding it to the pie.
- Use a sharp knife to debone the squab.
- Thaw the puff pastry according to package instructions before using.
- Use a pastry brush to evenly coat the edges of the pastry with the beaten egg.
Storage instructions:
Store 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 a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Sauteed green beans
- Mashed potatoes
Troubleshooting advice:
- If the pastry is not browning evenly, cover the edges with foil to prevent them from burning.
- If the filling is too thin, add more flour to the vegetable mixture.
- If the filling is too thick, add more chicken broth or heavy cream.
Food safety advice:
- Make sure the squab meat is fully cooked before adding it to the pie.
- Store leftover pie in the refrigerator for up to 3 days.
Food history:
Squab pie is a traditional British dish that dates back to the Middle Ages. It was typically made with pigeon meat, but squab is a common substitute.
Flavor profiles:
The pie has a rich and savory flavor from the squab meat, spinach, and feta cheese. The herbs and spices add depth and complexity to the filling.
Serving suggestions:
Serve the pie as a main course for a special occasion or holiday meal.
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