Historical recipe: chewit – a meat and fruit pie

For the pastry

• STEP 1

  Sift the flour and salt into a basin. Cut the butter into small chunks and rub it into the flour until the mixture resembles breadcrumbs.

• STEP 2

  Sift the flour and salt into a basin. Cut the butter into small chunks and rub it into the flour until the mixture resembles breadcrumbs.

• STEP 3

  Roll the pastry into a ball, wrap in cling film and leave in the fridge for 30 minutes.

• STEP 4

  Lightly fry the minced beef, then add the suet, fruit and seasoning.

• STEP 5

  Roll out the pastry and line a pie tin, leaving enough for the lid of the pie.

• STEP 6

  Pack the filling tightly into the pie case. Sprinkle a small amount of rose water on the top of the filling before adding the pie top.

• STEP 7

  Sprinkle sugar on the pastry and cook for an hour in an oven preheated to 200˚C.