Scotch Pie

By celticcook

Ingredients

• PASTRY
• 4 oz/110g lard or butter(lard is traditional)
• 1/2 pint/300mls hot water
• 1 lb/450gall purpose(plain)flour
• pinch salt
• milk to glaze
• FILLING
• 1 lb/450g lean minced lamb or beef
• 1 small finely chopped onion
• pitch ground nutmeg
• dash Worcestershire sauce
• S&P pinch
• 4 tbsp stock or gravy

Details

Servings 4

Preparation

Step 1

Mix the meat & onion, add spice, s&p and Worcestershire sauce and mix well.
put hot water and lard into a pan and bring to a boil. Sift flour and salt into a bowl leaving a well in the centre. Add hot liquid into flour and mix quickly until cool enough to handle. Form into a ball. Work quickly before mixture hardens.
Divide into 4 pieces and put on a floured surface. One at a time roll into flat rounds, keeping the rest warm. Using a 3" jar mold the pastry around the jar with 2" overhang. When it hardens repeat with other 3 pieces. Re roll pastry to make lids.
Fill pastry cases with meat mixture and add a little stock to each one. Put on lids, brush with milk and make hole in middle to allow steam to escape. Bake on baking sheet in 350f/180c oven for 40 mins.

Serve with Heinz baked Beans and/or HP brown sauce. A Scottish delicacy, well maybe not, but certainly a tasty reminder of home