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Scotch Pies

2020-05-27
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Ingredients for the Meat Filling:

1 pound minced lamb

1/2 teaspoon nutmeg 

1/2 teaspoon Salt 

1/2 teaspoon ground pepper 

Quarter pint (150ml) gravy, which you should allow to go cold before adding to the mixture.

Ingredients for the Hot Water Pastry:

1 pound plain flour 

6 oz lard 

6 fluid oz (¾ cup) approx of water 

1/4 teaspoon salt 

Milk for glazing

You will also need a few glasses or jars, approximately 3-3½ inches in diameter to shape the pie.

Preparation Method:

The day before: 

For best results the pastry cases for pies are best made in advance. If you make them the day before, or longer, they will have a better chance of drying out and firming up, which will help in the cooking process.  If you try to use the pastry from fresh they will loose their shape and tend to collapse. Covered the cases loosely with a tea towel and leave in a cool place to dry out.  You will find that they firm up as they dry out. 

To make the cases, add the flour to a bowl, making a well in the centre of the flour. Melt the lard in a little water, when bubbling, add it to the flour and mix thoroughly. 

The mixture should make 8/10 pies, including their tops.  Keep about a quarter of the pastry for the tops. 

Take a small amount of the pastry and form into a ball then shape it round the base of a glass or jar approximately 3-3½ inches in diameter to make the crust about 5/6mm thick and about 1 1/2” high.  Continue until you have made your cases. 

As the pastry cools remove the glass and continue to cool. 

Keep the pastry for the tops wrapped in clingfilm in the fridge until you are ready to use it.  Roll the tops pastry and use the glass to cut the lids. Cut a small hole or vent in the centre of the lid (to allow the steam to escape). 

For the filling, mix the raw lamb mince, spices and seasoning together with the cold gravy.  This should be quite a wet “slurry” mixture.  Fill the cases with the mixture leaving 1/2” gap at the top. 

Place the tops on the pies.  Glaze very lightly with milk and bake for about 45 minutes at 140C. 

Always ensure the the pies are properly reheated before being eaten.

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