Raised meat Pies

Raised meat Pies

Boiled Water Pastry (for raised meat pies)

Ingredients

1lb Flour

¼ oz Salt

7 oz Hot Water

6 oz Lard

Method

Sieve the flour and salt

Rub in the fat

Add boiling water and mix

Scale off at 1 ¾ oz large pie

1 ¼ oz small pie

Mould up around dishes whilst pastry is still hot and malleable

Leave to set on trays and fill with meat

Meat filling

For every pound of minced pork or beef add 2oz of Rusk soaked in 5 oz of water and ½ oz of seasoning

(Seasoning should be at a ratio of 2 parts salt to 1 part pepper)

For the Tops

The pastry for the tops should be lighter and crisper so we use a different recipe

Ingredients

1lb flour

6oz shortening

½ oz salt

Cold water

Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some cold water. Leave to rest for half an hour.

Roll out and cut into rounds to fit your pies,

Egg wash the inside edges of your pies, pop on the top and pinch to seal the edges

Egg wash the top and sides then make a nice hole in the centre to allow steam to escape and jelly to be added after cooking

Bake at 450 ̊F / 230 ̊C for 40 minutes

Remove from oven  and whist still hot top the pies off with jelly made from good stock to which gelatine has been added