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Pembrokeshire Mutton Pie

ingredients

serves 6
400 g lean mutton
hot water crust pastry using 300 g flour
flour for rolling out
100 g currants
1/2 cup (100 g) 4 oz sugar
salt and pepper
general household stock
beaten egg or milk for glazing

method

1. Wipe and mince the meat.

2. Line a 15cm pie mould with three quarters of the pastry, or use a container to mould the pie as keeping it about 5mm thick.

3. Use the remaining quarter for the lid.

4. Alternatively, line 6 small moulds with the pastry.

5. Put a layer of minced mutton into the case(s) followed by currants, sugar, salt and pepper, until all the filling ingredients have been used up.

6. Moisten the fillings with a little of the stock.

7. Put on the lid(s), and make a hole in the centre of the pie(s) to allow steam to escape.

8. Bake in a fairly hot oven, 200°C, Gas 6, for 10 minutes, then reduce the heat to moderate, 180°C, Gas 4, and continue to bake for 1 1/4 hours.

9. Brush the top of the pie(s) with beaten egg or milk about 15 minutes before the end of the cooking time.

10. Before serving, fill the pie(s) with hot stock through the hole in the lid(s) and serve hot

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