Mutton Pies

Name: Mutton Pies
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; 1 level tablespoon flour; 1 lb (500 g) lean lamb, finely chopped or minced; Pinch of marjoram; 1 small onion or shallot, very thinly sliced or minced; 1 smallish potato, finely diced; 4 tablespoons stock; 1 teaspoon mushroom ketchup or Worcestershire sauce; 1 lb (500 g) hot-water pastry

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Divide the pastry into four and shape each piece round the bottom of a jam jar, reserving enough for lids. Make one pie at a time and keep the rest warm. (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.)

Ingredients

1 level tablespoon flour
Salt and pepper
Pinch of marjoram

Europe
United Kingdom
Main course
Pie

Method

Season the flour with salt, pepper and a pinch of marjoram and roll the meat in it. Add to the other ingredients in a bowl, mix well and divide into four.

Fill the pastry cases with the mixture one at a time, dampen the edges and pinch the lids on firmly. Make a hole in the centre of each to