Sounds like one for those who have cat problems in the garden, but Katt (NOT cat) Pies have been traditionally made on the 12th November, Templeton (South Pembrokeshire) Fair Day for over 200 years.
Katt Pie - Pastai Katt
INGREDIENTS
1.1kg (1 lb) plain flour
226g (½ lb) suet
226g (½ lb) minced lamb
226g (½ lb) currants 226g
(½ lb) brown sugar
Salt and pepper
Make the pastry Boil the suet in water Stir in the flour and a pinch of salt Leave to cool When cool form in to pies Arrange the filling in layers minced lamb currants and brown sugar salt and pepper Cover each pie with a thin pastry Bake in an oven at Gas Mark 7, 220 C or 425 for 20 to 30 minutes. Serve hot.
We usually make ours from lamb from free bones from our butcher, and shortcrust pastry in a Yorkshire pudding tin (the ones with room for four)rather than the one above.
They are delicious - having some tomorrow - got the free bones today. Like the original "mince pie"
Alan
Katt Pies
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Cred air o bob deg a glywi, a thi a gei rywfaint bach o wir (hen ddihareb Gymraeg)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)