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
Butter pie Butter pie A butter pie is a traditional savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by fish and chip shops, sandwich shops, local corner shops and some supermarkets within Lancashire. It is also known as Air Pie. The pie is known to be created for workers from Lancashire's Catholic community, to consume on days (mainly Friday) when meat could not be eaten. The British Butter Board, founded in 1947, was the original source of the modern incarnation of the Butter Pie recipe. From 2006, the