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
Natchitoches meat pie a defining element. The traditional size is approximately 4 ounces (by weight) on a 5"-6" diameter pastry dough. The filling should be made the day before to allow the flavors of the ingredients to meld. Filling, dough and tools should be chilled before assembly. Warm filling will cause the dough to disintegrate. In the first part of the 20th century, meat pies were sold from home kitchens or from carts by street vendors. By 1967, Natchitoches meat pies were produced in commercial kitchens. Now, they may be ordered online. Louisiana Public Broadcasting aired a program January 20, 2007, describing how