Mutton Pies

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.)


  • 1 level tablespoon flour
  • Salt and pepper
  • Pinch of marjoram
  • 1 lb (500 g) lean lamb, finely chopped or minced
  • 1 small onion or shallot, very thinly sliced or minced
  • 1 smallish potato, finely diced
  • 1 teaspoon mushroom ketchup or Worcestershire sauce
  • 4 tablespoons stock
  • 1 lb (500 g) hot-water pastry


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 let out the steam and bake in the oven at gas mark 4, 350°F (180°C), for 45 minutes to 1 hour, or until the filling is cooked. Eat very hot.