Recipe Card
Katt Pie
These were mutton pies traditionally made and sold at fairs such as Templeton Fair in Pembrokeshire, held every year on the 12th November.
Ingredients
- 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
Method
- Roll out half the pastry and use to line tin.
- Arrange layers of lamb, currants, sugar and lemon rind to the pie base scattering with thyme leaves and seasonings.
- 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.