140 Pastry Pies

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Five-minute pie pastry:
Butter ¾ cup 6 oz. 170 grams
Flour 2 cups 8 oz. 230 grams
Salt To season To season To season
Water ½ cup 4 fl. oz. 115 milliliters
Filling:
Onion 1 medium 3 oz. 85 grams
Carrot 1 medium 3 oz. 85 grams
Clarified butter 1 oz. 1 oz. 30 grams
Neck of lamb lb. lb. .75 kilo
Flour To dust To dust To dust
Salt To season To season To season
Black peppercorns, freshly ground To season To season To season
Water ¾ cup 6 fl. oz. 170 milliliters
Meat stock Half fill pan Half fill pan Half fill pan

Method

Comment on Method

I have found from experience that an old heavy-based frying pan makes the best pie dish—that is, for a top-crust pie like this one. The handle has to be taken off but this doesn’t prove too difficult when once you make the decision, and the end results are worth the trouble. The finished pie is on color page 180.

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Method of Preparation

  1. Measure flour; cut butter into 1-inch squares, each ¼ inch thick.
  2. Measure water.
  3. Peel and cut vegetables into ¼-inch-thick slices.
  4. Cube meat from neck of lamb.
  5. Prepare “stock.”
  6. Preheat oven to 375°F.