Ingredients:
350g lean mutton or lamb
120g beef dripping (or beef suet)
1 tsp salt
500g plain flour
200ml water
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
gravy to moisten
1 egg beaten with 1 tbsp milk, to glaze
Method:
Cut the mutton into small pieces and season quite liberally with salt, black pepper and nutmeg then set aside.
Sift the flour, and salt together into bowl. Add the fat and water to a pan and heat until melted. Pour into the flour mix and stir until all the flour is incorporated. Knead briefly to bring into a ball then cover with clingfilm and leave until cold enough to roll out.
Cut 2/3 of the dough off and roll into a round about 1cm thick. Use this to line six small tins. Divide the seasoned meat between these and just moisten with gravy. Roll the remainder of the pastry out and cut to form lids. Crimp the edges to seal, cut a steam hole in the centre and glaze with the egg and milk mixture.
Transfer to an oven pre-heated to 160°C and bake for about 40 minutes, or until the pastry is golden brown and the filling is cooked.
Like most raised pies these should be filled with gravy or meat jelly before serving.
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