HOT WATER CRUST
8 oz Flour
2 oz Lard or vegetable fat
2 oz Milk
2 oz Water
pn Salt
1    Egg yolk

-FILLING –
12 oz Lean mutton or lamb
6 tb Meat stock or gravy
Salt & pepper to taste

Make the filling first. Chop the meat finely and season. Set aside. Set
oven to 375 F or Mark 5. Sieve the flour and salt into a bowl. Boil the
lard, water and milk together in a saucepan. Make a well in the flour and
pour in the hot mixture: mix well with a knife and knead until smooth. Roll
out two thirds of the paste on a floured surface, keeping a third for lids.
Cut into 6 circles and press into deep patty tins. Spoon the meat into each
tin, moistening each filling with a spoonful of stock, gravy or water. Cut
the remaining dough into 6 smaller circles for lids. Brush the edges with
water and seal. Make a split in each pie lid to allow steam to escape.
Brush with egg yolk. Cook for 30-40 minutes. Serve hot or cold.

As a variation, add some chopped onion, mushrooms and/or parsley to the
filling.