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 filling of layers of pork loin and apple, slightly sweetened with sugar, and filled with half a pint of white wine. By the 19th century sweetened fruit and meat combinations had become less common, and the raised crust pork pie took its modern form. Traditional pies use a mix of fat and cured meat, giving the filling a pink colour. They are often produced in moulds or forms, giving the outside of the pie a very regular shape. This method is simpler and cheaper for volume production, and hence the more common choice for commercial manufacturers. As the meat shrinks