Squib pie recipe Here is the recipe for a delicious pie I make two or three times a year. This pie is a delicious appetizer eaten cold. I have made it many times since serving it warm, or even hot. Ingredients: 2 puff pastries (made with butter), 2 pounds of squib or cuttlefish, 2 spoons of tomato paste, 200ml of dry white wine, 1 onion, 3 cloves of garlic, olive oil, saffron, salt and pepper. Recipe: chop the onion and garlic, cut the squib into small cubes, put some olive oil in a pan and fry the squib, stirring occasionally. After 10 minutes add garlic and onion, cook for 10 minutes, stirring occasionally. Add the white wine, the tomato paste, salt, pepper and saffron. Lower heat, cover with a lid and cook for about half an hour until the squid is very tender, cook to reduce, stirring. The aim is a thick, moist mix without obvious liquid. Heat the oven to 220°C. Put one puff pastry on a sheet of baking paper, spread the filling, put the other puff pastry on top and seal really well. Make some small slits in the top pastry with a sharp knife. Brush with a lightly beaten egg yolk. Bake for 30 minutes until pastry is golden. Allow the pie to cool a little before serving. Enjoy!