Scots Mutton Pies Or Scotch Pie

• pastry dough
• 4 ounces drippings
• 1/2 pint water
• 1 lb flour
• 1/2 teaspoon salt
• 12 ounces lean mutton
• 1 small onion, chopped
• salt and pepper
• beaten egg
• gravy

1. Pastry:
2. Make the pastry by putting dripping and 1/2 pint of water in a saucepan. Bring to the boil. Sieve flour and salt, make well in the centre and pour in the hot liquid.
3. Mix to a dough with a knife, then knead on a floured board till free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass.
4. Filling:
5. Cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies, put on the lids, wetting the edges and sticking them firmly together. Make a hole in the top of each. Brush the pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot, filling them up with a little hot gravy.

pastry, drippings, water, flour, salt, lean mutton, onion, salt, egg, gravy

Taken from www.food.com/recipe/scots-mutton-pies-or-scotch-pie-283300 (may not work)