TheSoloChef
Regular Member
- Joined
- 5 Oct 2024
- Local time
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- Messages
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- Location
- Northamptonshire, UK
- Website
- www.thesolochef.co.uk
Ingredients (makes two individual pies)
For the pastry:
50g Lard
125g of Plain Flour
120ml hot water
For the filling:
150g Minced Lamb
1/2 tsp of Mixed Herbs
1/4 tsp Mace (All Spice or Nutmug are good substitutes but use half the amount)
1/2 Small Onion (finely chopped)
Beef Stock (or gravy will do) tiniest amount just to coat the mince
Salt and Pepper for seasoning throughout - add as much or as little as you like as you go along.
Instructions:
Pour 120ml of the hot water in to a suitable measuring jug and add the lard (if you slice in to small cubes it will melt quicker). Put the flour in a bowl and mix in the lard/water mixture and stir with a wooden spoon until it turns in to pastry. Sprinkle some flour on to your workbench and do some kneading of the dough.
Split the pastry in to two balls and then pinch a bit off the balls and put to one side (these will become the pie lids). Grab a rolling pin and roll out the large balls.
Grease your pie tins and then put in the pastry. Roll the small balls out and then place the pie lids and pie tins in to the fridge for at least 20 minutes...
Fry the chopped onion in a frying pan and add in the mixed herbs and mace. Mix in some beef stock - just a tiny amount as we don't want a runny filling to this kind of pie.
When the pastry is cool enough, remove it from the fridge and add in the filling but do not fill any more than 3/4 of the way up else it will not be a Scotch Pie. Put on the lids and create a small hole in the middle for the steam to escape from.
Bake them in the over at 180º for around 45 minutes.
Done!
For the pastry:
50g Lard
125g of Plain Flour
120ml hot water
For the filling:
150g Minced Lamb
1/2 tsp of Mixed Herbs
1/4 tsp Mace (All Spice or Nutmug are good substitutes but use half the amount)
1/2 Small Onion (finely chopped)
Beef Stock (or gravy will do) tiniest amount just to coat the mince
Salt and Pepper for seasoning throughout - add as much or as little as you like as you go along.
Instructions:
Pour 120ml of the hot water in to a suitable measuring jug and add the lard (if you slice in to small cubes it will melt quicker). Put the flour in a bowl and mix in the lard/water mixture and stir with a wooden spoon until it turns in to pastry. Sprinkle some flour on to your workbench and do some kneading of the dough.
Split the pastry in to two balls and then pinch a bit off the balls and put to one side (these will become the pie lids). Grab a rolling pin and roll out the large balls.
Grease your pie tins and then put in the pastry. Roll the small balls out and then place the pie lids and pie tins in to the fridge for at least 20 minutes...
Fry the chopped onion in a frying pan and add in the mixed herbs and mace. Mix in some beef stock - just a tiny amount as we don't want a runny filling to this kind of pie.
When the pastry is cool enough, remove it from the fridge and add in the filling but do not fill any more than 3/4 of the way up else it will not be a Scotch Pie. Put on the lids and create a small hole in the middle for the steam to escape from.
Bake them in the over at 180º for around 45 minutes.
Done!
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