Mutton pies
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Flour |
| 2 | ounces | Lard or vegetable fat |
| 2 | ounces | Milk |
| 2 | ounces | Water |
| pinch | Salt | |
| 1 | Egg yolk | |
| 12 | ounces | Lean mutton or lamb |
| 6 | tablespoons | Meat stock or gravy |
| Salt & pepper to taste | ||
Directions
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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