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
Meat pie (Australia and New Zealand) brand-name vendor, or even imported, frozen pies heated prior to serving. An Australian meat pie was produced in 1947 by L. T. McClure in a small bakery in Bendigo and became the famous Four'n Twenty pie. Due to its relationship with Australian rules football, Four'n Twenty has iconic status in Victoria. Other manufacturers predate this, and the pie manufacturer Sargent can trace their pie making back to 1891. In South Australia, Balfours and Vili's have been making pies for over 100 years. Both of these pie makers supply pies to various venues hosting Australian rules football games. Produced in Western