Name: Mutton Pies
Ingredients: 8 oz Flour; 2 oz Lard or vegetable fat; 2 oz Milk; 2 oz Water; pn Salt; 1 Egg yolk; 12 oz Lean mutton or lamb; 6 tb Meat stock or gravy; Salt & pepper to taste

A Christian is not one who simply buys “fire insurance,” who signs up just to avoid an unpleasant after life. A Christian…repeatedly, is one whose faith expresses itself in submission and obedience. A Christian is one who follows Christ, one who is committed unquestionably to Christ as Lord and Savior, one who desires to please God. His basic aim is to be in every way a disciple of Jesus Christ. When he fails, he seeks forgiveness and wants to move forward. This is his spirit and his direction.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy, Eggs	Scottish	Scottish, Lamb, Meat pie, Meats	1	Batch

INGREDIENTS

8	oz	Flour
2	oz	Lard or vegetable fat
2	oz	Milk
2	oz	Water
	pn	Salt
1		Egg yolk
12	oz	Lean mutton or lamb
6	tb	Meat stock or gravy
		Salt & pepper to taste

INSTRUCTIONS

HOT WATER CRUST
FILLING
Make the filling first.  Chop the meat finely and season. Set aside. Set
oven to 375 &deg;F or Mark 5. Sieve the flour and salt into a bowl. Boil the
lard, water and milk together in a saucepan. Make a well in the flour and
pour in the hot mixture: mix well with a knife and knead until smooth. Roll
out two thirds of the paste on a floured surface, keeping a third for lids.
Cut into 6 circles and press into deep patty tins. Spoon the meat into each
tin, moistening each filling with a spoonful of stock, gravy or water. Cut
the remaining dough into 6 smaller circles for lids. Brush the edges with
water and seal. Make a split in each pie lid to allow steam to escape.
Brush with egg yolk. Cook for 30-40 minutes. Serve hot or cold.
As a variation, add some chopped onion, mushrooms and/or parsley to the
filling.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”