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October
2011 : Mutton pies
Ingredients for the hot-water pastry : 1 lb. flour, 1/2 cup lard, 1 cup
water, 1/2 teasp. salt
Ingredients for the filling : 1 lb. lean lamb, free from fat, very
finely minced salt and freshly ground pepper,
1 teasp. Worcester sauce or mushroom ketchup, 1 small sliced onion, 1/2
teasp. ground mace
or nutmeg, 4 tablesp. stock.
Method
To make
the pastry, put the fat and water into a pan and bring to the boil.
put the flour and salt into a basin and make a hole in the middle, pour
the bioling water and fat into this
and mix with a wooden spoon until cool enough to handle, then form into
a ball.
This must be done quickly before the fat hardens too much.
Turn on to a floured board, and knead well, then pat into a flat shape.
Divide into half
and put one half to keep warm. Roll the half out into a large oval and
stand a small jar in the middle.
Mould the pastry up the sides and when it stands well, remove the jar
and make another mould in the same way.
Roll out the lids, cutting them into rounds to fit the top.
Mix all
filling ingredients together and fill the pastry moulds.
Damp the edges and pinch the top on.
Make a slit in the centre to let the steam out and brush the top with
milk.
Bake on a baking sheet in a slow oven for 45 minutes.
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