[Sca-cooks] Favorite insides for hand held pies

[Daniel Phelps]

There is an apple fig raisin filling in"Early French Cookery" that should
fit the bill.  I use it for the fillings of double crust pies.  I've always
used dried figs, fresh should be better.  I've sub dried apricots for the
raisins to good effect.

What about a filling using ground lamb, onions and carrots?   I've done such
meat pies with potatoes added in as well.

Daniel