1 lb Lean lamb; * free from fat,
; bone, gristle, etc.
1 ts Worcestershire sauce or
1 ts Mushroom ketchup
1 sm Minced onion or shallot
1/2 ts Ground mace or nutmeg
4 tb Stock
Salt and pepper to taste
* You can also use cooked or
-raw venison;
; see Roast venison.
-HOT WATER CRUST PASTRY-
1 lb Plain flour
1/2 ts Salt
1/2 pt Water
4 oz Beef dripping or lard
To make pie pastry, bring fat and water to boil in saucepan.
Put flour and salt in a basin, make a hole in the middle.
Pour boiling water and fat into hole.
Mix with a spatula until cool enough to handle.
Form quickly into a ball before fat hardens too much.
Turn on to a floured board, knead well, pat into a flat shape.
Divide into halves, put one half aside, keep warm.
Roll other half out to make a large oval.
Stand a small jar (about 3 inches across) in the middle.
Mould pastry up the sides to 3″ height to make filling holder.
When it stays up firmly, remove jar and repeat process.
Roll out saved halves, cutting them into rounds to fit filling holders.
Cut lamb into very small pieces or chop into mince.
Mix all filling ingredients together and fill pastry filling holders.
Dampen edges, pinch tops on.
Make a slit in centre of each top to let steam out.
Brush tops with milk or beaten egg.
Bake for 45 minutes on baking sheet in oven at 250?F (120?C).
Makes about 4 pies.
Yields
1 servings