Traditional Scotch Pies
Traditional Scotch Pies
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people
Calories per Serving 152
Ingredients
For the pastry
- 200 g lard NO Substitute
- 185 g Cold Wtaer
- 1 tsp salt
- 500g g Bread Flour Plain flour will work too.
For the Filling
- 300 g Lamb minced, mutton if you can get it.
- ½ tsp mace
- 1 tsp mixed herbs dried
- salt
- Pepper needs to be peppery, adjust to your liking
- stock lamb/chicken but very little, see video
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
For the Pastry
- Place all three ingredients into a saucepan and bring gently to the boil, then add to the flour and mix until all dry flour is incorporated.
- Once the pastry has cooled you can make the cases in your pie tins. They should be left overnight (not in the fridge) to dry off.
- In fact in the bakery we left them for 3 days before filling and baking them
For the filling
- Place all your filling ingredients into a mixing bowl and mix gently to a stiff consistency, if required add a small amount of stock (See my video)
- Fill the cases about 3 quarters full and place a lid in each.
- Bake for about 40 minutes at 190ºC to 200ºC
- Serve hot or cold as you prefer.
- These are also delicious served with Baked Beans, chips or potatoes, ketchup, brown sauce and Mushy Peas too.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE