Scotch Pie Recipe


Portions: Two Pies

Ingredients

  • 50g Lard
  • 125g of Plain Flour
  • 120ml hot water
  • 150g Minced Lamb
  • 1/2 tsp of Mixed Herbs
  • 1/4 tsp Mace (All Spice or Nutmug are good substitutes but use half the amount)
  • 1/2 Small Onion (finely chopped)
  • Beef Stock (or gravy will do) tiniest amount just to coat the mince
  • Salt and Pepper for seasoning throughout - add as much or as little as you like as you go along

Instructions

  1. Put the kettle on!
  2. When the kettle has boiled, pour 120ml in to a suitable measuring jug
  3. Bung the flour in a large bowl and make a well shape in the middle



  4. Cube up the lard (so it's easier/quicker to melt)
  5. Add to the (now) hot water and stir until it has dissolved


  6. Pour the water/lard solution in to the flour well and mix (very) well with a wooden spoon

     

  7. Sprinkle some flour on to your workbench (hope you left the bag of flour out)
  8. Knead the pastry in the flour



  9. Split the pastry in to two balls



  10. Pinch a bit of the balls and put to one side (these will become the pie lids)



  11. Roll out the large balls to around 4mm thick



  12. Oil your pie tins (I'm using some small Betty Crocker ones I got from B&M)
  13. Carefully place the pastry in the tins



  14. Roll the small balls out so they will just fit inside your pie dishes (but dont put them on just yet)

      

  15. Place the pie lids on some parchment paper and (along with the pie dishes) put them in the fridge for at least 20 minutes or so to cool down.
  16. Put a tiny bit of oil in a frying pan and cook the finely chopped onion until it starts to soften and then add the Mixed Herbs and Mace (or Nutmeg/All Spice as an substitute)



  17. Give the onions and herbs a good stir and and mix in enough beef stock (I like to use gravy) just to give it all a good coating - as DelBoy says "Just remember, a little dab'll do you" you don't want it to be swimming in stock/gravy just a little dollop will do. 



  18. Set to one side to cool
  19. When your pastry is ready to remove from the fridge, leave it there for a bit longer and instead mix the onions and herbs in to the Minced Lamb (assuming it has cooled down enough)

      

  20. Remove the pie tins and pastry lids from the fridge
  21. Spoon in half the minced lamb mixture in to the pie cases ensuring you do not over fill them, there must be no more than 3/4 up the side of the pie case.

      

  22. Place the pie lids on the pies
  23. Make a small hole in the middle of the pie so the steam can escape during cooking



  24. Bake them in the over at 180ยบ for around 45 minutes (I turn them halfway through to ensure even cooking, but you do what you like)

Serving Suggestion(s)

A side helping of Rumbledethumps goes very well with a Scotch Pie!





Here's a link to how I cook my Rumbledethumps:



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