SCOTCH PIES

admin on January 13, 2010 in Main Courses

PASTRY:

Lard 4oz
Hot water 1/2pint
Plain flour 1lb
Salt
Milk – a little, to glaze

FILLING
Lean minced lamb 1lb
Onion – 1 small, finely chopped
Ground mace or nutmeg – pinch
Worcestershire sauce – dash
Salt and pepper
gravy – 4 tbsp

Prepare the mince and onion, then add the spice and Worcestershire sauce, season it well and reserve.

Put the fat and water into a saucepan and bring to the boil. Sift the flour and salt into a basin, make a well in the centre and pour the hot liquid into this and mix quickly with a spatula until cool enough to handle, then form into a ball. This must be done quickly before the fat hardens.

Put on to a floured surface and pat flat. Divide it in four and keep the rest warm, then roll out three-quarters into a circle, putting a jar about three inches wide Mould the pastry around the jar and when it stands remove the jar and do the three others the same way. Roll out the remaining pastry and cut out the lids.

Fill up the pastry cases with the meat mixture and add a little gravy or stock to each pie. Dampen the edges and put the lids on, making a small slit in the centre of each and brushing the top and sides with a little milk. Bake on a baking sheet at 130 °C / 250 °F / Gas ½ for about 45 minutes.

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