Mutton Pie

Mutton Pie 1 pound of Lean lamb; * free from fat, bone, gristle, etc. 1 teaspoon of Worcestershire sauce  1 teaspoon of Mushroom ketchup 1 small Minced onion or shallot 1/2 teaspoon of Ground mace or nutmeg 4 tablespoons of Stock Salt and pepper to taste * You can also use cooked or Roast venison. HOT WATER CRUST PASTRY 1 pound of  Plain flour 1/2 teaspoon of salt 1/2 pint of water 4 ounces of 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 250ºF. (120ºC). Makes about 4 pies. Converted by MC_Buster. NOTES : Mutton pies are eaten all over Scotland. Made with hot-water or raised crust, they can be difficult in cold weather, but the same filling can be used for a pasty or turnover with short-crust or flaky pastry. The Scots are very fond of pies; this recipe is very similar to Forfar Bridies, while another style much enjoyed is Veal and Ham Pie. If you wish, you may also look at variations of Hot Water Crust Pastry and Short-crust Pastry by clicking on the appropriate links below. Converted by MM_Buster v2.0l.