Scotch Mutton Pies

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz beef dripping
  • ½ pint water
  • 1lb plain flour
  • 1 teaspoon salt
  • 12oz lean mutton
  • salt and pepper
  • Grated nutmeg
  • Gravy


    Put the dripping into a pan with the water and bring it to the boil. Sieve the flour and salt together and stir in the hot liquid. Mix well to form a firm dough. Put one-third of the pastry on one side and use the rest to line six pie dishes. Cut the meat into very small pieces and season with salt and pepper and nutmeg. Put the meat into the pastry cases and cover with the remaining pastry. Wet the edges and press them down firmly. Cut a small hole in the centre of each lid. Bake at 375°F, 190°C, gas mark 5 for forty minutes. Pour a little hot gravy into the pies and serve hot.