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 of meats, oysters, mussels, lampreys, and fish as filling and a mixture of flour, oil, and water for the crust. This 'pastry' cover was not meant to be eaten and was thrown away. In Northern Europe, cooks created the pastry using fats like lard and butter to make stiff dough to hold an upright pie. These medieval pastry dishes were called "coffins/coffyns", which means a basket or box. According to Janet Clarkson in "Pie: A Global History", the "coffins" were: Some historians suggest the tough, almost inedible, crust was given to the servants while the lords and ladies of the