"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 11-22-2004, 11:10 AM   #1
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Scottish hot water crust mutton pies

aka Scotch Pies

Large numbers of Scotch pies are sold in Scotland every day! Every bakery seems to have their own 'special' recipe. Many bakers add spices to give additional flavour The pies are made in special straight-sided moulds, roughly 3-3½ inches in diameter and about 1½ inches deep. A pastry lid, inside the pie, covers the meat about ½ inch 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 traditionally mutton - but nowadays can be lamb or beef.

The quantities below should make roughly 8 or 10 pies

Ingredients for the filling
1 pound lean lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
Quarter pint good lamb stock

Ingredients for the hot water pastry
1 pound plain flour
6 ounces lard
6 fluid ounces approximately of water (hand hot)
Pinch of salt and lots of freshly ground black pepper
Milk for glazing

You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.

Method
Create the filling by mixing the minced 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 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, 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.

__________________

__________________
Ishbel is offline   Reply With Quote
Old 11-24-2004, 07:20 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
These sound delicious!!! I enjoy mutton, but can't find it where I live so I guess I would have to use lamb (which I love too). Thanks for sharing :)
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-25-2004, 02:23 PM   #3
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
Love mutton but have yet to find it here, just insipid lamb, unless you want to pay way over the odds for it!!!! I do miss Australian lamb and mutton :( I am going to try the pie though!!!
__________________
kyles is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Reverse Osmosis Water Filters Plato Cookware and Accessories 9 03-31-2008 09:51 PM
Help needed brewing coffee... Jovin Non-alcoholic Drinks 20 12-10-2004 09:43 AM
Oh fudge! Strawberry Shortcake Desserts, Sweets & Cookies & Candy 13 11-17-2004 12:03 PM
Help with pie crust jasonr Pies & Pastries 33 09-18-2004 07:17 PM
Sixty Uses For Table Salt Filus59602 General Cooking 3 08-27-2004 10:51 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.