300 g (12 oz) shortcrust pastry
1 lb (450 g) cold mutton or lamb
1/2 dozen prunes, chopped
redcurrant jelly
1 2/3 cup (200 g) 7 oz apples, chopped
2 tablespoons sugar (optional)
1 pinch of nutmeg
1 pinch of salt
2 tablespoons port
1 lb (450 g) cold mutton or lamb
1/2 dozen prunes, chopped
redcurrant jelly
1 2/3 cup (200 g) 7 oz apples, chopped
2 tablespoons sugar (optional)
1 pinch of nutmeg
1 pinch of salt
2 tablespoons port
method
1. Roll out the pastry and line patty tins, reserving enough for lids.
2. Cut the cold meat into small pieces.
3. Add a little sugar to the apples only if they are very tart.
4. Combine the meat and apples with the prunes, nutmeg and salt. Moisten with the port.
5. Put a large spoonful in the centre of each little pie.
6. Cover with pastry lids, glaze and cut a slit in the top of each pie.
7. Bake at 220°C, 425°F, mark 7 at the top of the oven for 15-20 minutes.
8. Melt the redcurrant jelly by warming it in a pan and pour a little into every pie through the hole in the top.
9. Allow to cool and eat cold.
2. Cut the cold meat into small pieces.
3. Add a little sugar to the apples only if they are very tart.
4. Combine the meat and apples with the prunes, nutmeg and salt. Moisten with the port.
5. Put a large spoonful in the centre of each little pie.
6. Cover with pastry lids, glaze and cut a slit in the top of each pie.
7. Bake at 220°C, 425°F, mark 7 at the top of the oven for 15-20 minutes.
8. Melt the redcurrant jelly by warming it in a pan and pour a little into every pie through the hole in the top.
9. Allow to cool and eat cold.
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