| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Scottish | Scottish | 1 | servings |
INGREDIENTS
| 6 5/8 | oz | Flour |
| 1 1/2 | ts | Salt |
| 1/2 | pt | Water or milk and water |
| 100 | g | Lard or cooking fat |
INSTRUCTIONS
Sift flour and salt together. Melt fat in water or milk and water mixed, bring to boil. Make well in flour mixture, pour liquid in, stir. Work into lump with a wooden spoon. Knead lightly until smooth. Place in plastic bag or cover with damp cloth. Stand in warm place for 30 minutes. Roll out 2/3rds of pastry on floured board. Keep rest warm and covered until ready to use. Lift rolled pastry onto outside of pie dish, mould into pie shape. Remove pie dish, place pastry shell on greased baking sheet. Fill with ingredients, wet edges of pastry shell. Roll out rest of pastry to make lid, lay over contents, on top of shell. Seal edges, brush lid with beaten egg or milk. Tie greaseproof paper round pie. Bake in oven 425°F (218°C) for 20 minutes or as specified. Lower heat to 350°F (177°C) for 2 hours or until contents are cooked. For four small pies, use jam jars as moulds. Cook 1 hour or until contents are cooked. Converted by MC_Buster. NOTES : Hot water crust pastry is often specified for pies with meat ingredients. It's not hard to make and this recipe will do the job for you. (See Mutton Pie; Veal and Ham, Pie) Converted by MM_Buster v2.0l.
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