Raised Pies

Ingredients

• Seven pounds of flour
• one pound of clarified mutton-suet or butter
• a pint and a half of water
• wash it over with egg

Method

1. 1

   Put on a good thick cover of puff paste, wash it over with egg and bake it in a moderate oven.

2. 2

   When it is done, make a hole in the middle, and fill it with strong gravy.

3. 3

   To prepare the dough, put the suet or butter in a saucepan with water and set it over the fire until it boils.

4. 4

   Make a bay with the flour, pour in the boiling butter or suet and water, stir in sufficient flour until you can bear your hand in it, then mix until you have a smooth dough.

5. 5

   Cover and set in a warm place.

6. 6

   Use in large pieces to form your pie.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 9. The excerpt below is the record exactly as published.

RAISED PIES. Seven pounds of flour, one pound of clarified mut- ton-suet or butter. Put the suet or butter in a sauce- pan, with a pint and a half of water, and set it over the fire till it boils. Having made a bay with the Hour, MADE EASY. 21 pour in the butter or suet and water boiling hot: stir in sufficient of the flour with a spoon or spaddle, until you can bear your hand in it; then mix the whole toge- ther until you have a nice smooth piece of dough. Cover it with a cloth or pan, or put it in a pan, and cover it with a cloth, and set it in a warm place. Use it as wanted, in sufficiently large pieces to form vour pie Fill it with clean bran, which will cause it to retain its shape whilst baking, put on the top, and nicely close it; wash it over with egg

Cook this with the app: pantry check, scaling, and the assistant.