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.”