Member recipe by cruicky
ServingsServes 1 - 6 Pies
Traditional Scottish Pie best eaten on a cold winters day whilst watching Football and drinking Bovril, or served with chips n beans.
- Hot Water Pastry
- 8 oz/225 g lard or dripping
- 1.5 lb self-raising flour
- 1 sp salt
- 10 fl oz/300 ml water
- Milk (for the glaze
- 1lb/50 g finely minced beef or lamb
- 8 oz/225g breadrumbs
- Salt, pepper, nutmeg or mace to season.
- Melt the lard in the boiling water.
- Sieve the flour into a warmed bowl.Make a well in the middle and mix in the hot fat and water mixture with a wooden spoon.
- When the dough has coled a little - knead with your hands.When it is smooth and 'elastic' - leave in a warm place until firmer (but still elastic enough to roll out)
- Roll out the pastry to around keeping it thin.Cut the pastry into 3- 4 inch round shapes or if you are using pie or muffin molds - to the correct size.Cut out enough circles for the top of the pies.
- Mix the mince with the breadcrumbs and seasoning.
- Add gravy to bind, and mix thoroughly
- Fill the pie shells to 3/4 full.Add the top and seal.
- Using a knife, make a couple of cuts in the centre of the pid to allow the steam to escape.Brush with milk to glaze.
- Pre-heat the oven to 190 centigrade/ 375 F.Bake in the oven for 25 minutes or until golden brown.
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