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

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

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   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
 200 F/93 C/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 250 F/120 C/Gas 1/2 for about
      45    minutes.

 Source: The British Food Trust

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

 Uncle Dirty Dave's Archives

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