Katt Pie Welsh Lamb and Currant Pie

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Small hand-raised hot water crust pies from Templeton, filled with minced Welsh lamb, currants and brown sugar for a traditional sweet-savoury flavour. Made for the Templeton Fair and lovely served warm. This Welsh-inspired soup recipe, ready in about 85 minutes, layers Welsh lamb mince, currants, soft brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 650 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 45 min Serves 6 Welsh cuisine 650 cal/serving

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Ingredients

500 g Welsh lamb mince
75 g currants
2 tbsp soft brown sugar
1 small onion, finely chopped
0.5 tsp ground allspice
1 tsp salt
0.5 tsp black pepper
450 g plain flour
150 g lard
200 ml water
0.5 tsp salt for pastry
1 egg, beaten

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Instructions

Step 1: Heat the oven to 200°C (180°C fan). Mix the lamb, currants, sugar, onion, allspice, salt and pepper in a bowl.
Step 2: For the pastry, put the flour and salt in a large bowl. Heat the lard and water in a pan until the lard melts and the mixture boils.
Step 3: Pour the hot liquid into the flour and mix quickly with a wooden spoon, then knead briefly into a smooth dough.
Step 4: While it is still warm, cut off a third of the dough for lids. Divide the rest into 6 and roll each into a 13 cm circle. Press into a muffin tin or shape up the sides of a jar to form cases.
Step 5: Fill each case with the lamb mixture. Roll out the reserved dough into 6 lids, put them on top and crimp the edges to seal. Cut a small steam hole in each.
Step 6: Brush with beaten egg and bake for 15 minutes. Lower to 180°C (160°C fan) and bake for 30 minutes more until deep golden.
Step 7: Serve warm.