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

God decreed from eternity past that you would be like Christ (Rom. 8:29-30); He put His Holy Spirit in you to make sure that it would happen (Phil. 2:12-13); Christ prayed for you to be sanctified, and His prayers are always answered (Jn. 17:17); He even promises you that He will lovingly discipline you in order to return you to holiness whenever you stray (Heb. 12:5-10). How could we ever doubt that God means what He says, “Without holiness no one will see the Lord” (Heb 12:14)?

Jim Elliff

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.”