Mutton Pies

Recipe By :
Serving Size : 3
Categories :

Hot Water Crust
8 ounces flour
2 ounces Lard. or vegetable fat
2 fluid ounces milk
2 fluid ounces water
1 Pinch salt
1 egg yolk
Filling
12 ounces lean mutton -- or lamb
6 tablespoons meat stock -- gravy or water
Salt and pepper

Make the filling first. Chop the meat finely and season. Set aside.
Set oven to 375 F 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 mixtu 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.

Source: "Favorite Scottish Recipes Traditional Caledonion Fare"
S(mc formatted by): "chef dave"
Copyright: "salmon publishing"
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Per Serving (excluding unknown items): 307 Calories; 3g Fat (9.3% calories
from fat); 9g Protein; 59g Carbohydrate; 2g Dietary Fiber; 74mg
Cholesterol; 59mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat.

NOTES : a variation,
add some chopped onion, mushroom and parsley to the filling.


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