Mutton pies

Yield: 1 batch

Measure Ingredient
8 ounces Flour
2 ounces Lard or vegetable fat
2 ounces Milk
2 ounces Water
\N pinch Salt
1 \N Egg yolk
12 ounces Lean mutton or lamb
6 tablespoons Meat stock or gravy
\N \N Salt & pepper to taste

HOT WATER CRUST

FILLING

Make the filling first. Chop the meat finely and season. Set aside.

Set oven to 375øF or Mark 5. Sieve the flour and salt into a bowl.

Boil the lard, water and milk together in a saucepan. Make a well in the flour and pour in the hot mixture: mix well with a knife and knead until smooth. Roll out two thirds of the paste on a floured surface, keeping a third for lids. Cut into 6 circles and press into deep patty tins. Spoon the meat into each tin, moistening each filling with a spoonful of stock, gravy or water. Cut the remaining dough into 6 smaller circles for lids. Brush the edges with water and seal. Make a split in each pie lid to allow steam to escape. Brush with egg yolk. Cook for 30-40 minutes. Serve hot or cold.

As a variation, add some chopped onion, mushrooms and/or parsley to the filling.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95

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