Katt Pie

Katt Pie

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Easy
tray
1 pie
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40 minutes bake time

Find out how to make katt pie with this recipe – made with Jus-Rol’s shortcrust pastry, minced lamb or mutton and currants.

Ingredients

  • Small check mark in a circle icon 500g Jus-Rol, Shortcrust pastry block
  • Small check mark in a circle icon 450g minced lamb
  • Small check mark in a circle icon 200g currants
  • Small check mark in a circle icon 175g brown sugar
  • Small check mark in a circle icon Seasonings
  • Small check mark in a circle icon Few sprigs thyme
  • Small check mark in a circle icon Rind of 1 large lemon
  • Small check mark in a circle icon 1 egg beaten to glaze
Equipment required
  • Rolling Pin
  • Knife
  • 23cm Round loose bottomed flan tin
Techniques Used

Method

  1. Roll out half the pastry and use to line tin.
  2. Arrange layers of lamb, currants, sugar and lemon rind to the pie base scattering with thyme leaves and seasonings.
  3. Roll out remaining pastry to form a lid, place over pie, pinch edges together to seal. Trim off any excess and make 2-3 slits in top, brush with beaten egg and bake for 30 – 40 minutes until golden brown.
  4. Serve hot or cold.

Made With

Frozen Shortcrust Pastry Block