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Katt Pie, West Wales

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No, not that sort. Katt Pie is a Welsh pastry concoction that is very much in the medieval tradition of mixing dried fruits and meat – think mince pies of olden times, Cumberland Hackin , and Dartmouth Pie . Its origins somehow make one think of the pie-man of nursery rhyme fame. It was customarily sold to those attending the November 12 cattle fair at Templeton in Pembrokeshire (a couple of miles south of Narberth ) when you might have needed something substantial by way of fuel. Sadly its name has nothing to do with felines – it seems that Mr Katt the baker once made them in the village.
Pastai Katt are made with lamb or more authentically with mutton, mixed or layered with currants and dark sugar. They have lard pastry top and bottom, and can be spiced up a bit with pepper, sharpened with some lemon zest, or given a subtler note with thyme. It is usual for them to be individual pies (as in the late lamented individual fruit pies of British Rail fame) as you’d expect with fair fodder, but at home they are made family sized. With no cat at all involved; though I have my eye on a long-haired grey as I write this.

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