MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scotch Pies (Mutton Pies)
Categories: Lamb/mutton, Pastry, Vegetables, Sauces
Yield: 4 Pies

MMMMM---------------------------PASTRY--------------------------------
110 g (4 oz) Lard or dripping or
- butter
300 ml (1/2 pt) hot water
450 g (1 lb) plain flour
Salt
Milk; to glaze

MMMMM--------------------------FILLING-------------------------------
450 g (1 lb) lean minced lamb;
- free from fat, bone or
- gristle
1 sm Onion; fine chopped
pn Ground mace or nutmeg
ds Worcestershire sauce
Salt & pepper
4 tb Stock or gravy

These pies are traditional to all parts of Scotland and
have been praised by many eminent people, including Dr.
Johnson, who was not known for his kindly remarks.

They are usually made with hot-water pastry crust but
shortcrust can also be used. if using shortcrust pastry,
use 225g (8 oz) fat to 450g (1 lb) flour and bake at
200ºF/93ºC/Gas 6 for 15 minutes. Pork can also be used.

Prepare the meat and onion, then add the spice and
Worcestershire sauce, season it well and reserve. To make
the pastry all the ingredients and the room should be
warm.

Put the fat and water into a saucepan and bring to the
boil. Sift the flour and salt into a basin, make a well in
the centre and pour the hot liquid into this and mix
quickly with a spatula until cool enough to handle, then
form into a ball. This must be done quickly before the fat
hardens.

Put on to a floured surface and pat flat. Divide it in
four and keep the rest warm, then roll out three-quarters
into a circle, putting a small jar about 7.5 cm (3 inches)
across in the middle.

Mould the pastry around the jar and when it stands well
remove the jar and do the three others the same way. Roll
out the remaining pastry and cut out the lids.

Fill up the pastry cases with the meat mixture and add a
little gravy or stock to each pie. Dampen the edges and
put the lids on, making a small slit in the centre of each
and brushing the top and sides with a little milk.

Bake on a baking sheet at 250ºF/120ºC/Gas 1/2 for about
45 minutes.

Source: The British Food Trust

Serves 4

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

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... At night I dream of huge skewers crammed with meat chunks.

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