Best Scottish Pie Recipe. Best Scotch Pie.
These small mutton pies, with their crust standing up round them about half an inch above the filling, were always a very popular fastfood for working people in Glasgow. They are still to be found in all bakers shops there, though they are not so easy to find now in some other parts of Scotland. The rim above the meat was often filled with hot gravy, peas or beans and a spoonful of potato to make a
complete meal. They are always served piping hot. Bakers keep them in a hot cupboard as they are not good cold. There used to be an establishment in the Candleriggs run by an old Glasgow character, Grannie Black, which was renowned far
and wide for its 'Twopenny Mutton Pies'.
For the filling -
Half Ib minced lean mutton (250 g)
1 medium onion, finely chopped
Half oz lard (12 g)
Half pt water (300 ml)
1 tbsp chopped parsley
Half level tsp salt
Quarter level tsp pepper
1 dsp flour
For the pastry -
2 oz beef dripping (50 g)
Quarter pt water (150 ml)
8 oz plain flour (250 g)
Half level tsp salt
Preheat the oven to 350°F/180°C or gas mark 4.
To make the filling, melt the lard in a pan and add the onion, then fry gently till cooked - but not brown.
Now add the mince and break up with a fork till it is all separated. Add water and cook for 15-20 minutes.
Now stir in the flour to thicken.
Add the seasoning and parsley and leave to cool.
Make up the pastry by melting the dripping in a pan with water. Bring to the boil.
Meanwhile sift the flour and salt into a bowl and make a well in the centre.
Pour in the liquid and mix together with a knife until it is cool enough to handle.
Knead into a soft, pliable dough and remove one-third of it for the lids, then put in a warm place to keep soft.
Divide the rest into 6 pieces, depending on the size of the pies.
They are usually about 3 to 3 and a half inches (7.5-8.5 cm) in diameter by 1 and a quarter to 1and a half inches deep (3-4 cm) with a half inch (1 cm) rim of pastry standing up above the lid.
Roll out the six rounds and fit into pie rings or tins. The pastry should be fairly thin.
Fill with meat and then roll out the lids.
Cut a small circle out of each lid for the steam to escape through and place on top of meat mixture.
Bake for 40-45 minutes.
Scottish Cooking.
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