Little Scottish mutton pies

Little Scottish mutton pies

By
From
Encyclopedia of Food and Cookery
Makes
4

These Glasgow favourites were once called ‘Tuppenny Struggles’ – and wonderful value they were with their generous meat filling and good gravy. Today, we make them more often with lamb than mutton but otherwise they are the same – a perfect example of how delicious simple old recipes can be.

Ingredients

Quantity Ingredient
500g lean, boneless lamb, diced
1 small onion, grated
1/4 teaspoon nutmeg
4 tablespoons beef stock
2 teaspoons worcestershire sauce
freshly ground black pepper
1 quantity Hot water pastry
egg, beaten, to glaze
salt

Method

  1. Mix lamb with onion, nutmeg, stock, Worcestershire sauce, salt and pepper.
  2. Divide pastry dough into 4 even portions. For each pie, take a portion and set aside half for lid (keep all dough you are not using in a covered bowl over hot water).
  3. Have ready a glass jar 8 cm in diameter which has been rinsed out with hot water, dried and floured on the outside. Mould dough round jar, fasten on paper collar, fill and cover with pastry lid. Glaze tops with beaten egg and cut a slit in each for steam to escape.
  4. Bake in a preheated moderate oven (180°C) for about 45 minutes, removing paper collars after 20 minutes and covering tops with foil if pastry is browning too much. Serve hot.
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