Traditional Scottish Mutton Pie

Make a hot water crust pastry by melting lard in boiling water and mixing with flour.

Line specialized straight-sided pie tins while the pastry is warm; the sides should be high.

Finely mince or grind lean mutton or lamb.

Season the meat heavily with white and black pepper and salt.

Pack the meat tightly into the pastry cases.

Fit a pastry lid on top, but recess it about 1cm below the rim of the sides (a classic Scottish pie look).

Bake at 190°C for about 35-45 minutes until the pastry is hard, crisp, and golden.

Serve hot, traditionally with gravy or baked beans.