cerumen

Hot Water Crust
8 ounces flour
2 ounces Lard. or vegetable fat
2 fluid ounces milk
2 fluid ounces water
1 Pinch salt
1 egg yolk
Filling
12 ounces lean mutton -- or lamb
6 tablespoons meat stock -- gravy or water
Salt and pepper

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.