Put three quarters of a breakfast cupful of water into a saucepan, add two ounces of lard, or clarified dripping, and two ounces of butter. Bring them to the boil. As soon as the mixture boils stir in a pound and a quarter of sifted flour. Add a little salt, and stir vigorously until all lumps disappear. Take pieces of the dough about as big as one’s fist. With a small flat-bottomed jar press down each piece of dough in the center and gradually mould the dough up round the jar until a case of the required size and shape is made. Roll out a round of dough to fit the top of each case. Let the cases stand until quite firm, then fill them with the meat mixture to be used. Put on the covers and pinch up the edges to bind the covers and sides together. Make a hole in the center of each cover before baking the pies.
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