Meat Fuggan is a traditional English recipe (originating in Cornwall) for a classic dish of seasoned meat baked in a lard pastry. The full recipe is presented here and I hope you enjoy this classic English version of: Meat Fuggan.
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Ingredients:
500g (1 lb) plain flour
125g (1/4 lb) lard
200g (7 oz) (about) meat, finely cubed
salt and freshly-ground black pepper, to taste
cold water, to bind
Method:
Season the meat then set aside. Sift together the flour and a pinch of salt into a bowl. Dice the lard, add to the bowl with the flour then rub in with your fingertips. Add enough cold water to bring the ingredients together as a dry dough.
Turn this onto a floured work surface and form into a rough pasty shape. Open this down the centre with a sharp knife then put in the meat. Close the cut, then pinch the sides to seal.
Sit on a baking tray then transfer to an oven pre-heated to 210ºC (410ºF) and bake for about 40 minutes, or until the pastry is golden brown and the filling is cooked through.
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