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
- Put the kettle on!
- When the kettle has boiled, pour 120ml in to a suitable measuring jug
- Bung the flour in a large bowl and make a well shape in the middle
- Cube up the lard (so it's easier/quicker to melt)
- Add to the (now) hot water and stir until it has dissolved
- Pour the water/lard solution in to the flour well and mix (very) well with a wooden spoon
- Sprinkle some flour on to your workbench (hope you left the bag of flour out)
- Knead the pastry in the flour
- Split the pastry in to two balls
- Pinch a bit of the balls and put to one side (these will become the pie lids)
- Roll out the large balls to around 4mm thick
- Oil your pie tins (I'm using some small Betty Crocker ones I got from B&M)
- Carefully place the pastry in the tins
- Roll the small balls out so they will just fit inside your pie dishes (but dont put them on just yet)
- 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.
- 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)
- 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.
- Set to one side to cool
- 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)
- Remove the pie tins and pastry lids from the fridge
- 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.
- Place the pie lids on the pies
- Make a small hole in the middle of the pie so the steam can escape during cooking
- 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:
Comments
Post a Comment