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



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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