Scotch pies: Difference between revisions
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[[Scotch]] [[Pies|pies]] are small raised pies, filled with either [[Beef|beef]] or [[Mutton|mutton]] and sealed with a lid that sits s little inside the shell. | |||
These [[Pies|pies]] are filled with [[Beef|beef]] | |||
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|TotalCalories = 8208 | |TotalCalories = 8208 | ||
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|CookTime = 12 hours 30 minutes | |CookTime = 12 hours 30 minutes | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/scotchpies|#scotchpies]] [[Special:Search/pies|#pies]] [[Special:Search/beef|#beef]] [[Special:Search/pastry|#pastry]] [[Special:Search/scotch|#scotch]] [[Special:Search/egg|#egg]] [[Special:Search/mutton|#mutton]] [[Special:Search/fridge|#fridge]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/kneadingbread|#kneadingbread]] [[Special:Search/mince|#mince]] | ||
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Latest revision as of 10:52, 19 March 2024
This recipe requires preparation in advance!
Scotch pies are small raised pies, filled with either beef or mutton and sealed with a lid that sits s little inside the shell.
These pies are filled with beef
| Scotch pies | |
|---|---|
 |
| Servings: | Servings: 16 - Makes 16 Scotch pies |
| Calories per serving: | 513 |
| Ready in: | 13 hours |
| Prep. time: | 30 minutes |
| Cook time: | 12 hours 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 8th March 2013 |
|
Best recipe reviewFiddly to make 4/5 Right old fiddle to make. I can never get them perfect like the butchers do. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- for the pie filling
- 700g (1.5 lb) lean minced beef
- 300g (10.5 oz) white rusks, crushed with a rolling pin (use baby rusks)
- 25 g (1 oz) seasoning 3:1 (salt to white pepper)
- A beaten egg to glaze
- for the pastry
- 300 ml (10 fl oz) water
- 225 g (8 oz) dripping or lard
- 700 g (1.5 lb) self raising flour
- 1 teaspoon sea salt
Mise en place
- Prepare the pie casings the day before so you can leave them overnight to harden
Method
- Add the fat and water to a pan and boil it until the fat has melted.
- Warm a large bowl and sift the flour and salt into it
- Pour in the liquid and mix with a wooden spoon
- Once cool enough to handle, knead until it is smooth and elastic.
- Cover with a damp cloth and leave in a warm place for an hour.
- Roll the pastry out so you enough cases to fill 15 to 20 pie moulds, bun or muffin tins with enough pastry left over to make lids.
- Leave the shells and lids in a cool place overnight to harden off. A fridge is good for this.
- The next day, preheat the oven to 190° C (375° F - gas 5)
- Mix the mince and rusks and seasoning together with a little ice-cold water so it has a stiff consistency
- Fill the shells, no more than ¾ full, press on the lids, cut a slit or a hole in each lid and then glaze with the beaten egg.
- Bake for 25 minutes or until golden brown.
- Serve hot.
Chef's note
If you don't wish to make as many as 15 or 20 in one go, freeze a batch, un-cooked for baking at a later date.
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