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Somerset Pie Recipe

Old Somerset Pie Recipe from West Somerset











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset. Most of these recipes are around one hundred years old. Enjoy! Comments and suggestions for modern variations of the recipe most welcome.

Somerset Mutton Pie

Take the lean meat from loin or leg of mutton, cut in little squares, season well, and add a little shredded or grated onion. Leave until wanted. Prepare the paste for the little pies; 1 lb. flour, 1/2 lb. butter, and salt. Rub in fat, mix with a cupful of hot milk, using a wooden spoon to mix, and add one yolk of egg.

Cool enough to mould; take a piece, and with the fingers shape to a raised pie, about 2 inches in diameter and 1 and a 1/2 inches high. Fill with seasoned mutton, just sprinkle with water, put on a lid, pinch all round, and brush with the white of an egg. Bake in a moderate oven for around three quarters of an hour. the pies may be eaten hot or cold.

somerset devon recipe england





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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon