Kentish Lenten Pies

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb plain flour
  • 2 teaspoons baking powder
  • 4oz butter
  • 6oz lard


    Make a pastry with the flour, baking powder, butter and lard, and enough cold water to make a firm dough. Line large patty tins with this pastry. Reserve ¼ pint milk, and boil the rest with the bay leaves. Mix the remaining milk with the ground rice, and add this mixture to the boiling milk. Cook for three minutes. Add the sugar, butter and spice and leave to cool to lukewarm. Add the beaten eggs and pour the mixture into the pastry-lined tins. Sprinkle with currants and bake at 375°F, 190°C, gas mark 5 for thirty minutes. Eat hot or cold. These were eaten only in Lent, and were sometimes known as ‘pudding pies’.