Meat pies

YOU
4 servings
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Mutton

By Food24 November 03 2009
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Ingredients (17)

PASTRY
500.00 ml flour — cake
2.00 ml salt
2.00 eggs — yolks only, lightly whisked
100.00 g butter
120.00 ml water
FILLING
400.00 g mutton — shank
500.00 ml water
1.00 onion — large
2.00 garlic — cloves, crushed
7.00 ml salt
2.00 ml black pepper — freshly ground
15.00 ml fresh thyme
2.00 bay leaves
500.00 g beef — fillet or rump
0.00 salt and freshly ground black pepper — to taste
1.00 eggs — yolk only
15.00 ml water
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Method:

Grease four mini-loaf tins.
PASTRY
Sift together the flour and salt.
Make a well in the centre and add the egg yolks.
Slowly heat the butter and water until the butter has melted, then bring to the boil.
Add the boiling liquid to the flour and mix to form a stiff dough.
Lightly knead the dough on a lightly floured surface.
Cover with a sheet of clingfilm and leave to rest for 10 minutes.
Knead the dough and use to line the bottoms and sides of loaf tins, ensuring there are no gaps or cracks in the pastry.
FILLING
Place the mutton shanks, water, onion, garlic, 7 ml salt, 2 ml pepper, thyme and bay leaves in a saucepan and simmer for two hours.
Drain the liquid, remove the fat and set the stock aside (it is used to form the jelly for the pie).
Preheat the oven to 220 &degC.
Season the fillet or rump with salt and pepper to taste and divide among the pastry-lined loaf tins.
Spoon 10 ml of the meat stock over the meat in each tin.
Whisk together the egg yolk and water and brush the edges of the pastry with the mixture.
Roll out the remaining pastry and cover each pie with a pastry lid.
Press the edges together and pinch to make a decorative edge if desired.
Cut a small hole in the middle of the pastry lid of each pie and brush the pastry with the egg and water mixture.
Bake the pies for about 30 minutes or until golden brown.
Reduce the heat to 180 °C and bake for another hour.
Slightly cool the pies in the tins before pouring the reserved stock through the hole in the pastry using a funnel. (Heat the stock if it has set.)
Cover the pies and chill overnight.



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