Side Pannel
Mutton Pies
Mutton Pies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Scottish, Meat
Ingredients List
- ------------------------------HOT WATER CRUST------------------------------
- 8 oz Flour
- 2 oz Lard or vegetable fat
- 2 oz Milk
- 2 oz Water
- pn Salt
- 1 Egg yolk
Directions
FILLING
12 oz Lean mutton or lamb
6 tb Meat stock or gravy
Salt & pepper to taste
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.
12 oz Lean mutton or lamb
6 tb Meat stock or gravy
Salt & pepper to taste
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.
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