1 teaspoon salt
200g plain flour, plus extra to dust
500g cold butter, grated
1. For the puff pastry, stir salt into flour in a large bowl. Add just enough water to make a dough.
2. On a floured surface, roll out dough as thinly as possible to about 40cm-wide x 50cm-long. Spread 1/3 of the butter all over the pastry and fold into thirds, overlapping each other. Cover with plastic wrap, then refrigerate for 10-15 minutes until set. Repeat process 2 more times until butter is used.
3. Remove from fridge, roll out thinly, fold into thirds, then divide into 4 equal portions. Wrap each portion in plastic wrap, and refrigerate 1 piece until needed. You can freeze remaining pieces for up to 4 weeks, thawing out in fridge before use.
60ml (¼ cup) olive oil
5 x 250g squabs, breasts removed, skin discarded, cut into 2cm cubes
2 carrots, roughly chopped
1 leek, roughly chopped
1 white onion, roughly chopped
350ml red wine
500ml (2 cups) chicken stock
3 thyme sprigs
50g (1/3 cup) plain flour
10 eschalots, peeled, halved
3 garlic cloves, finely chopped
10 (about 300g) rashers bacon, rind removed, cut into 1cm pieces
200g button mushrooms, cleaned, halved
4. For the pie, preheat oven to 200 degrees.
5. Heat 2 tablespoons of oil in a large saucepan over high heat. Roughly chop squab carcasses into large pieces, then add to pan. Cook for 15 minutes, turning until golden. Reduce heat to medium, then add butter, carrots, leek and onion. Cook for 10 minutes or until caramelised, stirring regularly. Carefully pour off fat. Add 300ml wine to pan. Reduce for 10 minutes or until syrupy. Add stock and thyme, and cook for a further 30 minutes until reduced to about ½ cup.
6. Meanwhile, place flour into a bowl and season with salt and pepper. Dust squab in flour, shaking off any excess.
7. Heat remaining 1 tablespoon oil in a frying pan over medium heat. Cook squab meat for about 3 minutes until browned. Remove with a slotted spoon and place in a bowl. Add eschalots, garlic and bacon to pan, and cook for 2 minutes, stirring until starting to brown. Add mushrooms, and cook, stirring, for a further 2 minutes. Add remaining 50ml wine to pan, and stir to combine. Add reduced stock, and cook for a further 8 minutes or until sauce has thickened. Remove from heat. Return squab meat to pan, stirring to combine. Season to taste.
8. Place squab mixture into an 18cm square casserole dish and allow to cool slightly.
9. Remove pastry from fridge, and roll to the size of the casserole dish. Place on top of squab mixture, then using a fork, press edges into the dish to seal. Make a small incision in the centre to allow steam to escape. Bake in oven for 20 minutes until pastry is golden. Serve immediately.