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
Battalia pie Battalia pie In English cuisine, battalia pie (obsolete spelling battaglia pye) is a large game pie, or occasionally a fish pie, filled with many small "blessed" pieces, "beatilles", of offal, in a gravy made from meat stock flavoured with spices and lemon. The dish was described in cookery books of the 17th and 18th centuries. Confusion with words for battle led to the pie being crenellated, or shaped to resemble a castle with towers. A battalia pie was so named because it was filled with "beatilles", small blessed objects (from Latin "beatus", blessed) such as, according to the Oxford English