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Scottish Recipes: Scotch Pie (alternative)
"Wee Scotch Pies" pies are eaten all over Scotland.
Made with hot-water or raised crust, they are a traditional favourite.
1 lb lean lamb, or mutton free from fat, bone, gristle, etc.
1 teaspoon. Worcestershire sauce
1 small minced onion or shallot
½ teaspoon. ground nutmeg
4 tablespoons stock (can use tinned beef broth)
salt and pepper to taste
Hot Water Crust Pastry
1 lb plain flour
½ teaspoon. salt
1 cup water
½ cup beef dripping or lard
- To make pie pastry, bring fat and water to boil in saucepan.
- Put flour and salt in a basin, make a hole in the middle.
- Pour boiling water and fat into hole.
- Mix with a spatula until cool enough to handle.
- Form quickly into a ball before fat hardens too much.
- Turn on to a floured board, knead well, pat into a flat shape.
- Divide into halves, put one half aside, keep warm.
- Roll other half out to make a large oval.
- Stand a small jar (about 3 inches across) in the middle.
- Mold pastry up the sides to 3 inches high to make filling holder.
- When it stays up firmly, remove jar and repeat process.
- Roll out saved halves, cutting them into rounds to fit filling holders.
- Cut lamb into very small pieces or chop into mince.
- Mix all filling ingredients together and fill pastry, filling holders.
- Dampen edges, pinch tops on.
- Make a slit in centre of each top to let steam out.
- Brush tops with milk or beaten egg.
Bake for 45 minutes on baking sheet in oven at 250°F (120°C).
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