| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean round stek or flank steak |
| 4 |
ts |
Minced suet |
| 1 |
|
Onion, finely minced |
| 1 |
|
Recipe of pastry, using 2 cups of flour (see below) |
|
|
Salt to taste |
|
|
Black pepper to taste |
| 2 |
c |
Sifted flour |
| 1 |
ts |
Salt |
| 1/3 |
c |
Butter |
| 1/3 |
c |
Lard |
| 5 |
tb |
Ice water (up to 6) |
INSTRUCTIONS
PASTRY
I don't know about that love of fiery foods. The Scots have their own
version of the pasty called a Forfar Bridie (recipe follows). Perhaps
you'regetting the two major infuences in Scottish cuisine confused. There
is the peasant tradition which tends towards the simple (such as a Forfar
Bride/pastie or smoored pullet which may be the origin of Southern fried
chicken). Then because of the 700+ year alliance of Scotland and France,
the nobility has a fancy cuisine with very strong French influence.
Slice meat into very thin sliceds, slightly on the diagonal. Cut into
pieces about one inch long. Mix the suet and onion. Roll out the pastry and
cut into four or five inch circles. Arrange meat on all the circles.
Sprinkle with the suet and onion. Season with salt and pepper to taste. Wet
edges of pastry, fold over, and crimp together. Slit a hole in each pie.
Bake in hot oven for about 30 minutes.
Pastry: Sift flour into a bowl with salt. Cut in butter and lard (which
should be cold) with pastry blender or two knives. Sprinkle water over all.
Mix well with a fork until mixture sticks together. Press into a ball with
your hands.
Source: The Highlander's Cookbook by Sheila MacNiven Cameron (1966)
It should be easy to add some chopped or powdered chilies to the suet-onion
mixture to make this acceptable to a CH.
Posted to CHILE-HEADS DIGEST V3 #205
From: justme3@ix.netcom.com (Kevin Rhodes)
Date: Wed, 8 Jan 1997 18:54:50 -0800
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