Ingredients:
360g lean mutton
salt and freshly-ground black pepper, to taste
freshly-ground mace (or nutmeg), to taste
hot gravy, to fill the pies after baking
For the Pastry:
120g beef dripping
300ml water
450g plain flour
1 tsp salt
Method:
Trim the meat of any fat and gristle, chop finely then season with salt, black pepper and mace or nutmeg. Set aside until needed.
In the meantime, prepare the pastry. Combine the dripping and water in a pan and bring to a boil. Sift together the flour and salt into a heat-proof bowl. Form a well in the centre then pour in the lard and water mix then combine with the flour using a fork. When it comes together as a dough, turn out onto a floured work surface and knead until smooth.
Take just under half the pastry and set aside. Divide the remainder into six equal pieces and roll out until large enough to line six small pie dishes. Divide the meat between the dishes then roll out the remaining pastry to make lids. Crimp together with the tines of a fork then trim away any excess pastry. Form a steam hole in the centre then transfer the dishes to an oven pre-heated to 180°C and bake for 35 minutes.
When done and the pastry is golden, remove from the oven then fill the pies with hot gravy and serve.
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