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Westmorland Sweet Pie

Pastries - Top Crust

Currants, raisins, sultanas and mixed peel with diced lamb and sweet spices baked under a shortcrust lid.

Original Receipt from 'Lakeland Recipes Old and New' by Joan Poulson 1978. (Countryside Publications, ISBN 0 86157 008 1). Found by Linda Johnson

Page 75 No. 115
Old Fashioned Christmas Sweet Pie

4 oz beef fat chopped finely
2 tablespoons rum
4 oz currants
half teaspoon ground cinnamon
4 oz seedless raisins
pinch each salt and ground nutmeg
4 oz candied peel
Juice of half a lemon
3 oz soft brown sugar
Juice of half an orange
Shortcrust pastry made using 8 oz flour

Mix all the ingredients together in a large bowl, then put in a buttered oven dish and cook slowly at 325F, 160C or gas mark 3 for 30 minutes. Roll out the pastry and cover the dish with a pastry lid and bake until golden brown at 400F, 200C or gas mark 6.

Page 76 No. 116
Sweet Lamb Pie

8 oz lamb chops (weighed after boning)
4 tablespooons rum
6 oz currants
2 oz candied peel
6 oz raisins
half teaspoon each of ground mace,
6 oz sultanas
nutmeg and cinnamon
4 oz soft brown sugar
A pinch each salt and black pepper
Pastry made from 1 lb flour

Mince the meat. Mix together all the ingredients. Line a deep pie dish with over half the pastry and fill with the mixture. Roll out the remaining pastry and cover the pie. Bake at 400F, 200C, or gas mark 6 for 30 minutes.
This recipe comes from a young farmer’s wife in Ennerdale who sometimes uses both orange juice and lemon juice in her pie. The serving of Sweet Lamb Pie at Christmas time is a tradition dating back many generations in her family. She explained that she often cooks the ingredients beforehand in a slow oven at 325F, 160C or gas mark 3 for two or three hours, adding a little water and perhaps some finely chopped apple for extra moisture. When this is cold she fills the pastry case as before”.

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