Fruit and Mutton Pie



Leaf lard pastry dough
3 cups cooked mutton or lamb, cut small
1/2 cup currants
1/2 cup raisins
1/2 cup sultanas
1/2 cup mixed peel
1/2 teaspoon mixed spice
5 medium cooking apples, peeled and chopped
1 level tablespoon sugar
1/2 teaspoon grated nutmeg
salt and pepper

Preheat the oven to 425 degrees. Line a pie dish with two thirds of the pastry, reserving one third for the lid. Fill the pastry case with layers of mutton and apples. Season as you layer and sprinkle sugar, nutmeg and chopped prunes on each layer. Roll out the pastry for the lid and press onto lower pastry to seal. Put slits in the pastry lid with a sharp knife to let out the steam. Bake for 10 minutes then turn the oven down to 350 degrees for about 40 minutes.

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