Squab pie chops. The mixture should be covered with water, though less than in some pies, covered with pastry and baked in the oven for about two hours. Within the UK, the most common variation is to use lamb instead of mutton. Gloucester Squab pie did not require lamb and suggests any leftover meat could be used. Other ingredients can be included, for example Agatha Christie produced a variant which included hard-boiled eggs and another recipe took the concept of serving with clotted cream and adds cream to thicken. Outside of England, the concept of squab pie does exist, but in a
Cowley's pie cart Cowley's pie cart was opened by William "Bill" Cowley, owner of Cowleys Bakeries, of Cross Road, Glandore, in 1937. A specialty of Cowley's pie cart was the "pie floater"; a meat pie upside-down on a plate, surrounded by a generous serving of thick pea soup (made from blue boiler peas), and frequently topped with tomato sauce. The last owner/operators of this pie cart were Ray Purvis and his family, who had a licence to operate it from 5pm (when the post Office closed), until around midnight, being then one of the few food outlets open in Adelaide after 9pm. Cowley's