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| Scotch Pie |
| ingredients: |
The
quantities below should make
roughly 8/10 pies.
Ingredients
for the Meat Filling:
1 pound (500g or two cups) lean
lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
Quarter pint (150ml) gravy
Ingredients
for the Hot Water Pastry:
1 pound (500g or four cups)
plain flour
6 ounces (175g or ¾ cup)
lard
6 fluid ounces (225ml or ¾
cup) approximately of water
Pinch of salt
Milk for glazing
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| method: |
You will also need glasses
or jars, approximately 3-3½
inches (7.5-8.5cm) in diameter
to shape the pie.
Create the filling by mixing
the minced (ground) lamb, spice
and seasoning.
Make the pastry by sifting the
flour and salt into a warm bowl.
Make a well in the centre of
the flour. Melt the lard in
a scant measure of water and,
when it is bubbling, add to
the flour and mix thoroughly.
Take a small amount (remember
the mixture should make 8/10
pies, with their tops) and form
into a ball and keep the rest
warm while making each pastry
case. This is done by rolling
a suitable amount for each pie
and shaping the crust round
the base of a glass or jar approximately
3-3½ inches (7.5-8.5cm)
in diameter. Make sure there
are no cracks in the pastry
- you can trim round the top
of the case to make it even.
As the pastry cools and gets
cool, remove the glass and continue
until you have about a quarter
of the pastry left to make the
lids.
Fill the cases with the meat
and add the gravy to make the
meat moist.
Roll the remaining pastry and
use the glass to cut the lids.
Wet the edges of the lids, place
over the meat and press down
lightly over the filling. Pinch
the edges and trim. Cut a small
hole or vent in the centre of
the lid (to allow the steam
to escape).
Glaze with milk and bake for
about 45 minutes at 275F/140C/Gas
mark 1. If the pies are not
eaten immediately, they can
be stored in the 'fridge but
always ensure they are properly
reheated before being eaten.
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Granny
Black's, Candleriggs, Glasgow Large
numbers of Scotch Pies are sold in
Scotland every day - they are an original
"fast food" and are often
sold at the half-time interval at
football (soccer) matches. The pies
are made in special straight-sided
moulds, roughly 3-3½ inches
(7.5-8.5cm) in diameter and about
1½ inches (4cm) deep. A pastry
lid, inside the pie, covers the meat
about ½ inch (1cm) below the
rim. This leaves a space at the top
of the pie which can be filled, if
required - with hot gravy, baked beans,
mashed (creamed) potatoes etc. The
meat is usually mutton (sometimes
of varying quality). Many bakers have
their own recipes and add spices to
give additional flavour - there is
now an annual competition for the
best Scotch Pie.
Grannie Black, in Candleriggs in
Glasgow, was a character who had such
a reputation for such good mutton
pies that people came from far and
wide - the pub named after her (pictured
here) has, unfortunately, been demolished.
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