Yield: 1 batch
Measure | Ingredient |
---|---|
8 ounces | Flour |
2 ounces | Lard or vegetable fat |
2 ounces | Milk |
2 ounces | Water |
\N pinch | Salt |
1 \N | Egg yolk |
12 ounces | Lean mutton or lamb |
6 tablespoons | Meat stock or gravy |
\N \N | Salt & pepper to taste |
HOT WATER CRUST
FILLING
Make the filling first. Chop the meat finely and season. Set aside.
Set oven to 375øF 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.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95