Squab Pie

Ingredients

• 1 pound flour
• cold water
• salt
• sugar
• grasa de pella (leaf lard)
• 2 egg yolks
• melted fat
• flour
• squab (pichones) and their giblets
• butter
• white onion, chopped
• pepper
• cumin (comino)
• pasas de Málaga (Málaga raisins)
• 1/2 tablespoon vinegar
• olives
• hard-boiled eggs, sliced
• sugar

Instructions

1. Make the hojaldra (puff pastry): knead a pound of flour with cold water lightly salted and sweetened, added little by little, into a stiff dough.
2. Soften the dough by working it with both hands, then work in a little grasa de pella (leaf lard) and two egg yolks.
3. Roll the dough thin; brush the surface with melted fat, dust with flour, fold in two, and re-roll; repeat greasing, dusting and folding up to six times.
4. Invert the baking dish over the dough and cut around it with a knife point to size the crust.
5. For the filling, wash the squab and giblets and give them a boil; cool, then joint the birds and set the giblets aside.
6. Boil the pieces in a sauce of butter, chopped white onion, pepper, a little cumin, Málaga raisins, half a tablespoon of vinegar and enough salt.
7. Arrange the filling in the dish, tucking giblets, olives and sliced hard-boiled eggs among the pieces.
8. Grease the rim of the dish, cover with the hojaldra, brush lightly with butter, sprinkle with sugar, and bake.