This historic dish was better known as ‘Kat Pie’ and was a favourite of visitors to Templeton Fair in Pembrokeshire. A confection of minced lamb or mutton mixed with currants and brown sugar, it is thought to have been a leading influence in the development of the modern mince pie.
Cooking time: 40 minutes
- 90g currants
- 60g unsalted butter
- 240g leek or onion, sliced
- ½ tsp. thyme, chopped
- ½ tsp. rosemary, chopped
- 450g minced lamb
- 50ml Alan Coxon’s Mediaeval Ale-Gar©®
- 30g brown sugar, or 30g candied or dried pears, finely chopped
- 25g flour
- 2 pears, cored and chopped
- 1tsp tomato purée
- 350g jus roll puff pastry
- 1 egg wash, made up of 1 egg yolk with 1 tbsp. milk
- 1 pinch salt and fresh ground black pepper
- Soak the currants in the red wine and Ale-Gar©® for 3-4 hours.
- Preheat the oven to 180°C/gas 4.
- Melt the butter in a heavy-based pan.
- Add the sliced leeks, then cover the pan and cook gently for 2-3 minutes.
- Add the thyme, rosemary, minced lamb and sugar, then stir well.
- Cover and cook for 20-30 minutes.
- Add the flour and stir well, cooking for 2 minutes.
- Add the soaked currants, with the wine and the chopped pears, then the tomato puree. Mix well, turn off the heat and leave to cool.
- Meanwhile, roll out the pastry, and use around 2/3 of it to line a lightly greased 30cm flan ring.
- Roll out the pastry lid from the remaining pastry and set aside.
- Brush the rim of the pastry case with a little egg wash made with the egg yolk and milk.
- Fill the lined flan ring with the mincemeat mixture, level and cover with the pastry lid, sticking the sides and lid together.
- Crimp the sides, brush with egg wash and make a decorative pattern on the lid.
- Bake the pie for 22-25 minutes until golden.
- Remove, then leave to cool slightly before cutting and serving. Serve with cooked vegetables and mustard mash.