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| Mutton Pies Recipe |
Category: Lamb / Meats
Rating:
N/A
Servings: 1
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Ingredients
----HOT WATER CRUST----
8 oz flour
2 oz lard or vegetable fat
2 oz milk
2 oz water
1 pinch salt
1 egg yolk
----FILLING----
12 oz lean mutton or lamb
6 tablespoon meat stock or gravy
1 salt & pepper to taste
Cooking Directions:
Make the filling first. Chop the meat finely and season. Set aside. Set oven to 375 øF 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.
meats,lamb
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