* 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
===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.
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Scotch_pies
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