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Katt Pies




Source of Recipe


WDA


Recipe Introduction


These pies were a speciality found in South Pembrokeshire, and derived from Medieval Britain when meat was sometimes cooked together with spices and dried fruits. They are similar to what would have been the original mince pie, except beef and not mutton would have been used.


List of Ingredients




450g/1lb plain flour
225g/½lb suet
A pinch salt
225g/½lb minced lamb or mutton
225g/½lb currants
450g/½lb soft brown sugar
Salt and pepper


Recipe



Place the suet in a saucepan, cover with water, place on a high heat and bring to the boil. Remove from the heat and add the flour and salt, mix well to form a dough. Once cool, roll out the pastry and cut out round bases measuring 10cm/4'', and lids measuring 12.5cm/5''. To assemble the pies place a layer of lamb/mutton on the base followed by a layer of currants, salt and pepper, then a layer of brown sugar. Repeat this and top with a lid sealing the edges with a brushing of egg wash. Make a hole in the top of the pies and place on a baking sheet. Glaze with egg wash and bake in a preheated oven, gas 6/200c/400fm for about 25 minutes. Serve warm.
Variation : Spiced Katt Pies
Use chopped apricots instead of currants, grate a clove of garlic,1 small chopped chilli and a little fresh chopped ginger and add to the lamb. Add ½ a teaspoon of ground cinnamon, cumin and coriander to the sugar, and assemble the pies as above and bake in the same way.