Squab pie

This is a vegetarian squab pie based on this non-veg lamb-based recipe from Devonshire:

ingredients

main ingredients

• 1-2 packs of vegan lamb chunks (from Lam's or similar)
• carne de soya, soy curls, or similar soaked in beef broth (total of the two should be in the 1.5-2lb range)
• 2lb apples peeled and cored
• 2 medium onions thinly slined
• 16 prunes (chopped)

spices include

• 1 tsp allspice
• 1 tsp cinnamon
• ½ tsp grated nutmeg
• salt (to taste)
• pepper (plenty)

instructions

• make a pie dough and make it into an empty pie
• layer up ingredients, springling salt and spices
• pour around 0.25 quart of stock (beef or veggie or chicken as you prefer)
• cover with a nice thick layer of shortcrust pastry,
• brush with egg
• bake for 30 minutes at 200⁰C, and then turn down the oven to 160⁰C and bake for a further 45 minutes
• Serve with clotted cream