Authentic Scotch Pie Recipe
This classic Scottish pie recipe tastes better than the purchased recipe! Made with a dough shaped sort of a predicament crust and crammed with spiced minced lamb, it is the perfect addition to a hotter winter meal or to eat the go.
Hot water pastry
250g flour (2 cups)
100g lard (1/2 cup)
120 ml water (1/2 cup)
300g ground lamb
1 small onion
1 teaspoon of mixed herb (usually a mixture of oregano, marjorum, and basil. you'll also use rosemary.)
1/2 teaspoon of mace
4 tbsp lamb stock, beef broth or gravy (minimum quantity, you'll need more)
Salt and pepper
1.Start by greasing the pie pan with some oil or wrapping wrapping within the end of the glass / jar you'll be using.
2.Place the flour during a large bowl and make a hole within the center.
3.Cut the lard into cubes and increase alittle saucepan crammed with predicament , stirring until melted. Don't let the water boil.
4.Pour the mixture into the flour and stir with a wooden spoon, until well blended. Place it on a floured surface and knead a touch to form sure it's well mixed. because the predicament dough cools, it becomes harder to handle, so you ought to work thereon fairly quickly.
5.Divide the dough into 4 balls then take a touch from each ball to save lots of them as a canopy for the pie. Between 1 / 4 and a 3rd counting on the dimensions of the pie you're making.
6.Roll out the dough balls about 5mm thick one at a time and place them within the pie pan, ensuring there's a flat, even edge over the side of the pie. We roll about 8 inches each for our 10cm squares. If employing a jar or glass, cover the dough and cut round the edges to form sure the sides are even where the highest of the pie filling is.
7.Unroll the lid and place it on wrapping or parchment paper on a baking sheet. The lid should fit inside the pie box, so you would like to form sure it isn't precisely the same size because the box / crate, but a touch smaller.
8.Place all the dough within the refrigerator until it hardens.
9.Meanwhile, chop the tiny onions and brown during a skillet. Add mass and seasoning mixture, then place during a bowl with a touch broth / sauce.
10.Once cool, add the lamb and blend . Add additional stock / sauce if the mixture isn't too soggy. you do not want an excessive amount of liquid, as this may stain the pie when baking and make the dough go mushy.
11.Distribute the lamb mixture and fill the pie pan about 3/4 full.
12.Slide the lid into the pan in order that it's about 1 cm from the highest of the pie.
13.Make alittle hole within the top of the pie to let air escape.
14.Put the pies within the oven for about 45 minutes at 180 degrees. Check at 35/40 minutes because you would like the dough to brown.
15.You can take them out of the box as soon as they're cool enough to handle.