|Hot Water Pastry
eight ounces plain flour
3 ounces lard
half pint milk and water
salt for seasoning
Sieve flour and salt into basin.
Put lard milk and water into pan and bring to boil.
|one pound of hot water pastry (as above)|
|Divide the pastry into four and shape each piece round
the bottom of a jam jar,
making one pie at a time and keeping the rest of the pastry warm, reserving enough pastry for lids.
|First make the filling:|
one pound of lean lamb, free from bone and gristle, chopped
very small or minced one small onion or shallot (spring onion) minced or
sliced very thinly
Roll the meat in the seasoned flour, add the other ingredients, mix well, and divide into four
Fill the pastry cases one at a time,
damp the edges and pinch the lids on firmly.
Eat very hot.
|(Lining muffin tins with the pastry
may not be traditional, but it is a lot easier.
The pies may be wider and shallower, but the taste is the same).