Prep 20 mins
Cook 40 mins
Posting this as requested by another member. This comes from an old traditional Scottish cookery book.Not sure how like the ones we get in all the local bakers these will be.
- 4 ounces drippings
- 1⁄2 pint water
- 1 lb flour
- 1⁄2 teaspoon salt
- 12 ounces lean mutton
- 1 small onion, chopped
- salt and pepper
- beaten egg
- Make the pastry by putting dripping and ½ pint of water in a saucepan. Bring to the boil. Sieve flour and salt, make well in the centre and pour in the hot liquid.
- Mix to a dough with a knife, then knead on a floured board till free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass.
- Cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies, put on the lids, wetting the edges and sticking them firmly together. Make a hole in the top of each. Brush the pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot, filling them up with a little hot gravy.
It worked out great!!! I followed the recipe just as it was, only added a teaspoon of sugar to the dough. Before mincing, I boiled the mutton with lots of spices as it looked rather tough and used the remaining liquid for the gravy. Thanks a lot for posting.
I'd give this five stars because I like it VERY much, but as I had to use gluten free flour and didn't find mutton but only lamb, I can't for sure say how it would turn out without my alterations. Anyway, it worked great with an all purpose gluten free flour mix and lean minced lamb. I baked them at 275 F / 140 C for 45 minutes. I'll sure make them again because I'm a huge fan of meat pies and these are really easy to make. Thanks for posting! Made for PAC Spring 2010.