Tender flaky pastry enclosed a flavorful lamb filling in these pies. Tomato sauce or dead horse (what we call ketchup) is a favorite condiment for hot or cold meat pies. 1/2 tsp. salt 2/3 c. lard 1/2 c. butter 1 egg yolk 1/2 c. (approx.) cold water 1 egg, beaten Tomato Sauce (recipe follows)

2 tbsp. vegetable oil
1 onion, chopped
1 clove garlic, minced
1 lb. lean ground lamb
1 c. beef stock
1 tbsp. tomato paste
2 tsp. Worcestershire sauce
1/4 tsp. dried thyme
1/4 tsp. hot pepper sauce
1 each potato, carrot and sm. white turnip, diced
3/4 tsp. salt
1/2 tsp. pepper

In bowl, combine flour and salt; cut in lard and butter until mixture resembles coarse crumbs. Combine egg yolk and cold water. Stirring briskly with fork, gradually add enough egg yolk mixture, 1 tablespoon at a time, to make dough hold together, adding more water if necessary. Wrap and refrigerate for 30 minutes.

Filling: IN large skillet, heat oil over medium-high heat; cook onion and garlic for 3 to 5 minutes or until fragrant. Add lamb; cook, breaking up meat, for about 5 minutes or until no longer pink. Drain off excess fat. Add stock, tomato paste, Worcestershire, thyme, hot pepper sauce, potato, carrot and turnip; bring to boil. Reduce heat to low and simmer, covered, for 10 minutes. Uncover and simmer for 10 to 15 minutes longer or until vegetables are tender and most of the liquid is absorbed but mixture is still juicy. Add salt and pepper; taste and adjust seasoning if necessary. Let cool.

On floured surface, roll out pastry to 1/8 inch thickness; cut into 6 inch circles and fit into 6 individual 4 1/2 inch pie dishes and brush edges with a little beaten egg. Divide filling evenly among dishes. Cut out 6 pastry circles to fit tops; place over fillings. Seal and flute edges. Cut steam vents in tops and brush with remaining egg. Bake in 400 degree F. oven for 35 to 40 minutes or until golden brown. Serve with Tomato Sauce. Makes 6 servings.

1/3 c. packed brown sugar
1/3 c. cider vinegar
1/4 c. celery leaves
1 can (28 oz.) plum tomatoes, chopped
2 tbsp. tomato paste
1/2 tsp. whole black peppercorns
Pinch each allspice and hot pepper flakes
6 whole cloves
1 onion, chopped
1 clove garlic, minced
1 bay leaf
1 sm. cinnamon stick

In saucepan, combine sugar, vinegar, celery leaves, tomatoes, tomato paste, peppercorns, allspice, hot pepper flakes, cloves, onion, garlic, bay leaf and cinnamon; bring to boil. Reduce heat to medium and cook, stirring occasionally, for 30 minutes or until slightly thickened. Remove bay leaf and cinnamon. Pass through food mill or press through sieve. Let cool; cover and refrigerate until chilled or for up to 1 week. Makes 1 2/3 cups.