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
Leaf lard pastry dough
- 2½ cups all-purpose unbleached flour
- ½ teaspoon salt
- 8 tablespoons (unsalted butter, in tablespoon-size pieces)
- 8 tablespoons rendered leaf lard, in tablespoon-size pieces *
- ½ cup ice water plus 1–2 tablespoons more as needed
- Flour for rolling out dough
* Leaf lard is available at most butcher shops, some farmers’ markets, and also Online.
- Add all ingredients except the ice water to a large bowl.
- Quickly mix the mixture together with your hands or a pastry blender with an up and down motion, until the ingredients appear like cracker crumbs with lumps the size of peas.
- Sprinkle ice water over the mixture and stir lightly with a fork until a handful of dough holds together. Add more water as needed.
- Divide the dough in two and make two discs about 5 inches across.
- Wrap the dough in two plastic wrap packages, and chill for about an hour.
- Take out the dough and allow to warm slightly until they feel slightly soft to the touch and easy to roll out.
- Unwrap one and place it on a well-floured board or pastry cloth. Sprinkle some flour on top. Hit the dough with your rolling pin several times. Turn it over and hit the other side.
- Sprinkle more flour onto the dough as needed to keep the pin from sticking, and roll the crust out from the center in all directions.
- Roll the dough until is is approximately 1 to 2 inches larger than your pie pan, brush off the extra flour.
- Lay the dough in the pie pan carefully. Don’t worry if the crust has cracks or even a small hole. Brush a little water where it needs to be patched and glue on the patch piece.
- Put the filling in the pie and repeat the process with the other piece of dough.
Note: You may add a teaspoon or two of sugar if you prefer a sweeter dough.
Fruit and Mutton Pie
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.