2 lbs pork

1 lb topside

The Dough:

8 eggs

1 cup water


5 cups plain flour


Mince the pork and topside with a large onion. Add salt and pepper to taste. Then add about 2 or 3 cups water. Mix it thoroughly. Knead the dough well and stiff. Roll out into a long handle thickness of 1.5” thick and roll out fine. Put about 1 tbsp. of mince in round circle of dough and clamp it around edges. Then have boiling water with salt ready—better if it is stock. Put your pies into it and boil them slowly for about 2 to 3 minutes.

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