Saturday, 15 March 2008

Kentish Lenten Pies

Ingredients
Pastry
8 oz plain flour
1 tsp baking powder
4 oz butter
6 oz lard



Filling
1 pint milk
1 bay leaf
2 tbsp ground rice
4 oz sugar
2 oz butter
pinch of mixed spice
1 egg
Currants
Oven 375ºF, 190C, Gas mark 5, Fan oven 170º.

  1. Reserve a small amount of the milk, and boil the rest with the bay leaf.
  2. Mix the remaining milk with the ground rice, and add this mixture to the boiling milk.
  3. Cook for three minutes.
  4. Add the sugar, butter and spice and leave to cool to lukewarm.
  5. When it is cool, add the beaten eggs. But meanwhile, make the pastry:
  6. Make pastry with the flour, baking powder, butter and lard, and enough cold water to make a firm dough.
  7. Line some large patty tins with the pastry.
  8. Pour the milk mixture into the pastry-lined tins.
  9. Sprinkle with currants.
  10. Bake for 30 minutes.
  11. Eat, hot or cold.
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