2/3 cup (150 g) 5 oz shortcrust pastry made with 1/2 lard and 1/2 butter
1 lb (450 g) minced lamb
rind of 1/2 lemon, grated or 1 tablespoon candied lemon peel
1/4 level tsp salt
1/2 level tsp grated nutmeg
1/4 level tsp cinnamon
1 2/3 cup (200 g) 7 oz apples, chopped
2 oz (50 g) dried currants
2 oz (50 g) dried raisins
2 tbsp sugar
75 ml (3 fl oz) dark rum
egg to glaze
1 1/4 cup (1/2 pint) 300 ml dark beer
1 lb (450 g) minced lamb
rind of 1/2 lemon, grated or 1 tablespoon candied lemon peel
1/4 level tsp salt
1/2 level tsp grated nutmeg
1/4 level tsp cinnamon
1 2/3 cup (200 g) 7 oz apples, chopped
2 oz (50 g) dried currants
2 oz (50 g) dried raisins
2 tbsp sugar
75 ml (3 fl oz) dark rum
egg to glaze
1 1/4 cup (1/2 pint) 300 ml dark beer
method
1. Mix the lamb, apples, sugar, lemon peel, currants, raisins, spices and seasoning.
2. Put in a deep pie plate or dish. Pour in the beer and the rum.
3. Cover with pastry crust, glaze, and put two slits in the top.
4. Bake at 170°C, 325°F, gas mark 3 for at least 1 1/2 hours until the pastry is well done.
2. Put in a deep pie plate or dish. Pour in the beer and the rum.
3. Cover with pastry crust, glaze, and put two slits in the top.
4. Bake at 170°C, 325°F, gas mark 3 for at least 1 1/2 hours until the pastry is well done.
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