Recipe Card

Katt Pie


  • 500g Jus-Rol™ Shortcrust pastry block
  • 450g minced lamb 
  • 200g currants 
  • 175g brown sugar 
  • Seasonings   
  • Few sprigs thyme 
  • Rind of 1 large lemon 
  • 1 egg beaten to glaze

Equipment required

  • Rolling Pin
  • Knife
  • 23cm Round loose bottomed flan tin

Techniques used


  1. Roll out half the pastry and use to line tin.
  2. Arrange layers of lamb, currants, sugar and lemon rind to the pie base scattering with thyme leaves and seasonings.
  3. Roll out remaining pastry to form a lid, place over pie, pinch edges together to seal. Trim off any excess and make 2-3 slits in top, brush with beaten egg and bake for 30 – 40 minutes until golden brown.
Serve hot or cold.