Ryzon Small Mutton Pies

Ingredients

• three-fourths pound lean mutton
• season with salt
• season with pepper
• season with grated nutmeg
• just moisten with water or gravy

Method

1. 1

   Put aside one-third of paste to keep warm, and divide rest into six equal-sized pieces.

2. 2

   Form each of these pieces into a smooth ball, and then form them into little cases.

3. 3

   This may either be done with the fingers or round a tumbler.

4. 4

   Fill them with the meat, and then raise up the sides again with the hands.

5. 5

   Roll out paste, which has been kept warm, and cut out rounds to make covers for the pies.

6. 6

   Wet round edges, lay them over the pies with the wetted sides down, and press the two edges of paste firmly together.

7. 7

   Trim round with a pair of scissors, make a small hole in top of the pies, and brush them over with a little milk or beaten egg.

8. 8

   Bake in a moderate oven for thirty minutes.

9. 9

   When the pies are ready to be served they should be filled up with a little hot gravy.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 60. The excerpt below is the record exactly as published.

RYZON SMALL MUTTON PIES For six pies make double the quantity of Ryzon Raised Pie Crust given on page 58, and three-fourths pound lean mutton. Any scraps or trimmings of mutton may be used for making these little pies, but they must not be too fat. Cut them in small pieces, re- moving all skin, bone and gristle. Season with salt, pepper and grated nutmeg, and just moisten with water or gravy

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