Katt Pie or Pastai Katt

Traditionally this dish has been made on the 12th of November, Templeton Fair Day, for over 200 years.

Ingredients

• 1 lb plain flour
• ½ lb suet (beef or mutton fat for pastry)
• ½ lb minced lamb
• ½ lb currants
• ½ lb brown sugar
• Salt and pepper

Method:

1. Make the pastry
2. Boil the suet in water
3. Stir in the flour and a pinch of salt
4. Leave to cool
5. When cool form in to pies
6. Arrange the filling in layers minced lamb currants and brown sugar salt and pepper
7. Cover each pie with a thin pastry Bake in an oven at 425F. for 20 to 30 minutes.
8. Serve hot