Mutton Pies

Recipes enjoyed by the Geordie folk (North East England UK)

MUTTON PIES

Hot Water Pastry
Ingredients
eight ounces plain flour
3 ounces lard
half pint milk and water
salt for seasoning

Method

Sieve flour and salt into basin. Put lard milk and water into pan and bring to boil.
Pour onto dry ingredients and mix to dough with wooden spoon. Knead with hands thoroughly

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:

Ingredients:

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
one teaspoon mushroom ketchup or Worcestershire sauce one level tablespoon flour, seasoned with a pinch of marjoram one smallish potato cut into tiny dice
salt and pepper four tablespoons stock

Method:

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.
Make a hole in the centre of each to let out the steam, and bake in a moderate oven for long enough to allow the filling to cook - forty-five minutes to an hour.

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).