Subj : 7/27 Nat'l Scotch day - 5
To   : All
From : Dave Drum
Date : Thu Jul 27 2023 04:58:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scotch Pies (Mutton Pies)
 Categories: Lamb/mutton, Pastry, Vegetables, Sauces
      Yield: 4 Pies
 
MMMMM---------------------------PASTRY--------------------------------
    110 g  (4 oz) Lard or dripping or
           - butter
    300 ml (1/2 pt) hot water
    450 g  (1 lb) plain flour
           Salt
           Milk; to glaze

MMMMM--------------------------FILLING-------------------------------
    450 g  (1 lb) lean minced lamb;
           - free from fat, bone or
           - gristle
      1 sm Onion; fine chopped
        pn Ground mace or nutmeg
        ds Worcestershire sauce
           Salt & pepper
      4 tb Stock or gravy
 
  These pies are traditional to all parts of Scotland and
  have been praised by many eminent people, including Dr.
  Johnson, who was not known for his kindly remarks.
  
  They are usually made with hot-water pastry crust but
  shortcrust can also be used. if using shortcrust pastry,
  use 225g (8 oz) fat to 450g (1 lb) flour and bake at
  200ºF/93ºC/Gas 6 for 15 minutes. Pork can also be used.
  
  Prepare the meat and onion, then add the spice and
  Worcestershire sauce, season it well and reserve. To make
  the pastry all the ingredients and the room should be
  warm.
  
  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 small jar about 7.5 cm (3 inches)
  across in the middle.
  
  Mould the pastry around the jar and when it stands well
  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 250ºF/120ºC/Gas 1/2 for about
       45    minutes.
  
  Source: The British Food Trust
  
  Serves 4
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... At night I dream of huge skewers crammed with meat chunks.

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