So I made these yesterday for Tom’s dinner. They are from Vincent Price’s book A Treasury of Great Recipes. This recipe was in a chapter dedicated to Harrod’s Food Hall.
I used beef from our soup bones and no kidney. Plus I used our lard instead of shortening for the dough. I used our egg too. I made too much filling for the saucer sized dough pieces so the crust looks a little funny.
But Tom said he liked them. And he is going to take leftovers for lunch.
I made Hunter’s Pie from the same chapter for me. It was not that great, probably because I substituted goat stew meat for lamb chops.