Personal

Car Stuff

Extras

Scotch Pies (Mutton Pies)

They are usually made with hot-water crust pastry but shortcrust can also be used. If using shortcrust pastry, use 225g (8 oz) fat to 450g (1 lb) flour and bake at 200 °C / 400 °F / Gas 6 for 15 minutes. Pork can also be used.
Serves: 4

100g Lard or dripping or butter (4 oz)
300ml Hot water (1/2 pint)
450g Plain flour (1 lb)
Salt
Milk, a little to glaze

450g Lean minced lamb (1 lb)
1 Small Onion, finely chopped
1 Pinch Ground mace or nutmeg
Dash Worcestershire sauce
Salt and pepper
4 Tablespoon Stock or gravy

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 130 °C / 250 °F / Gas 1/2 for about 45 minutes.