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
Pork pie were sweetened, often with fruit, and were meant to be eaten cold: the crust was discarded rather than being eaten. A particularly elaborate and spectacular recipe described in medieval recipe collection "The Forme of Cury" was a meat pie featuring a crust formed into battlements and filled with sweet custards, the entire pie then being served flambeed: a distant descendant of this dish, with hollow pastry turrets around a central pork pie, was still current in the 18th century under the name "battalia pie". Hannah Glasse's influential 1747 recipe collection included a recipe for a "Cheshire pork pie", having a