| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
Scottish |
Lamb, Meat pie, Meats, Scottish |
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 |
T |
Meat stock or gravy |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Make the filling first. Chop the meat finely and season. Set aside.
Set oven to 375 øF 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.
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