As there is no ‘k’ in the Welsh alphabet, this name is a tremendous puzzle, although the pies were indeed associated with Templeton Fair (Nov. 12th) in Pembrokeshire. Explanations on lines of ‘pussy pies’ are not allowed!
Mutton pies like these, spiced and sweetened with sugar and dried fruits (originally made thus to disguise the taste of tainted meat) were long favourites with the British. A version of Katt pie is made, with other Welsh dishes, at the White Hart, Cenarth by the famous Falls near Cardigan.
Katt PiesCourse: Recipe
1lb flour | 450g flour
6 ozs | 175g suet or lard
1/4 pint | 5fl. ozs | 150g milk and water
good; pinch salt
1/2 lb | 225g minced mutton or lamb
1/2 lb | 225g currants
1/2 lb | 225g brown sugar
salt and pepper
- Make a hot water crust by melting the fat in boiling milk and water.
- Pour liquid into a well of flour and mix with a wooden spoon until cool enough to handle, then shape to pies 4in. diameter.
- Arrange filling in layers — meat, fruit, sugar, seasoning as you go.
- Cover with a round of pastry.
- Bake 30 mins. in a hot oven (425°F, Gas 7, 220°C).
- Eat hot.
This recipe appears in A Book of Welsh Country Pudding and Pies by Bobby Freeman which is published by Y Lolfa [ISBN 0862431409].