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LOCATION: Recipes >> Entrée Pies >> Meatpies 15

Print this Recipe    Meatpies 15


1 lb pork (lean and fat mixed)
salt and pepper
1 rounded tsp mixed dried herbs
1/4 pint jellied stock (made from pork bones)

1 lb plain flour
1 tsp salt
7 oz lard
7 1/2 fl oz milk and warm water (mixed in equal proportions)
milk (for glaze) - optional

Dice pork for filling, season well and add herbs.

For hot water crust: warm a mixing bowl and sift in flour and salt,
make a well in the centre of the flour.

Heat lard in milk and water. When just boiling, pour into the well
in the flour, stir quickly with a wooden spoon until thick, then
work with hand to a dough. Turn on to a board or table, cut off
a quarter of the dough, put it back in the bowl and cover with a
cloth. Pat out the rest of dough with the fist to a thick round,
set a large jar in the centre and work dough up sides. Let dough
cool then gently lift out jar. Fill dough case with meat mixture.

Roll or pat out remaining dough to form a lid, leave a small hole
in it, then put on top of pie, seal edges. Glaze with milk if

Slide pie on to a baking sheet and bake in pre-set oven for 1-1
1/2 hours at 350 F. If pie is getting too brown, cover with damp
greasproof paper towards end of cooking time. Leave till cool
before placing a funnel in hole in lid and filling up with jellied

Note: You must work quickly and mould pastry while it is still
warm, otherwise lard sets and pastry becomes brittle.


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