Known as mutton pies, these have a long history. The Scotch pie is thought to come from Scotland, however can be discovered in other area of the England, and is commonly sold around Canada. Scottish Pie ideal consumed on a cold wintertime whilst enjoying Football and enjoying Bovril, or served with potato chips n coffee beans.
Scotch pies are commonly served hot by take-away dining establishments and pastry shops, and at outside celebrations.
Ingredients:
• 8 oz/225 g lard or dripping
• 1.5 lb self-raising flour
• 1 sp salt
• 10 fl oz/300 ml water
• Milk
• 1lb/50 g finely minced beef or lamb
• 8 oz/225g breadrumbs
• Salt, pepper, nutmeg or mace to season
Directions:
1. Cook the lard in the boiling water.
2. Filter the flour into a warmed bowl.
3. Make a well in the center and mix in the hot fat and water mix with a wood spoon.
4. While the dough has cooled a slightly - push with your hands.
5. Once it is smooth and 'elastic' - leave behind in a warm location till firmer.
6. Roll out the sweet roll to around keeping it flimsy.
7. Cut the pastry right into 3 inch round shapes or in case you are utilizing pie or bun molds - to the right size.
8. Eliminate enough circles for the top of the pies.
9. Combine the mince with the breadcrumbs and flavoring.
10. Include gravy to bind, and mix completely
11. Load the pie shells to 3/4 whole.
12. Include the top and seal.
13. Using a knife, make a few cuts in the middle of the pid to enable the steam to leave.
14. Comb with milk to make lustrous.
15. Pre-heat the oven to 190 centigrade/ 375 F.
16. Bake in the oven for 30 mins or up until rich brown.
Ingredients:
• 8 oz/225 g lard or dripping
• 1.5 lb self-raising flour
• 1 sp salt
• 10 fl oz/300 ml water
• Milk
• 1lb/50 g finely minced beef or lamb
• 8 oz/225g breadrumbs
• Salt, pepper, nutmeg or mace to season
Directions:
1. Cook the lard in the boiling water.
2. Filter the flour into a warmed bowl.
3. Make a well in the center and mix in the hot fat and water mix with a wood spoon.
4. While the dough has cooled a slightly - push with your hands.
5. Once it is smooth and 'elastic' - leave behind in a warm location till firmer.
6. Roll out the sweet roll to around keeping it flimsy.
7. Cut the pastry right into 3 inch round shapes or in case you are utilizing pie or bun molds - to the right size.
8. Eliminate enough circles for the top of the pies.
9. Combine the mince with the breadcrumbs and flavoring.
10. Include gravy to bind, and mix completely
11. Load the pie shells to 3/4 whole.
12. Include the top and seal.
13. Using a knife, make a few cuts in the middle of the pid to enable the steam to leave.
14. Comb with milk to make lustrous.
15. Pre-heat the oven to 190 centigrade/ 375 F.
No comments:
Post a Comment