Recipe From: CANOE

Mutton Pies

Ingredients:

Enough pastry for double crust 25 cm (10-inch) pie
450 g (1 lb) cooked minced mutton (lamb)
180mL ( 3/4 cup) gravy made from mutton drippings (keep extra for serving over pies)
45 mL (3 tbsp) HP sauce
Salt and pepper to taste
Pinch nutmeg
1 egg

Preparation:

• Mold pie pastry into six small oven proof dishes, keeping enough pastry to cover each pie.
• Stir together meat, gravy, HP sauce and seasonings.
• Divide equally between the six pie shells.
• Cover with pastry lids, make a hole in the center of each lid and brush top with beaten egg.
• Bake for 40 minutes at 175 degrees C (350 degrees F).

• Serve hot with gravy.

Preparation Time: -
Cooking Time: 40 minutes
Serves: 6