| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Eggs | Scottish | Scottish, Lamb, Meat pie, Meats | 1 | Batch |
INGREDIENTS
| 8 | oz | Flour |
| 2 | oz | Lard or vegetable fat |
| 2 | oz | Milk |
| 2 | oz | Water |
| pn | Salt | |
| 1 | Egg yolk | |
| 12 | oz | Lean mutton or lamb |
| 6 | tb | Meat stock or gravy |
| Salt & pepper to taste |
INSTRUCTIONS
HOT WATER CRUST FILLING Make the filling first. Chop the meat finely and season. Set aside. Set oven to 375 °F or Mark 5. Sieve the flour and salt into a bowl. Boil the lard, water and milk together in a saucepan. Make a well in the flour and pour in the hot mixture: mix well with a knife and knead until smooth. Roll out two thirds of the paste on a floured surface, keeping a third for lids. Cut into 6 circles and press into deep patty tins. Spoon the meat into each tin, moistening each filling with a spoonful of stock, gravy or water. Cut the remaining dough into 6 smaller circles for lids. Brush the edges with water and seal. Make a split in each pie lid to allow steam to escape. Brush with egg yolk. Cook for 30-40 minutes. Serve hot or cold. As a variation, add some chopped onion, mushrooms and/or parsley to the filling.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”