Scotch pies: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title=Scotch pies a beef recipe | |title=Scotch pies a beef recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#scotchpies #pies #beef #pastry #scotch #egg #mutton #fridge #miseenplace #kneadingbread #mince | ||
|hashtagrev=032020 | |||
|description=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 | |description=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 | ||
}} | }} | ||
<!-- /seo --> | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 8208 | |||
|PortionCalories = 513 | |||
|DatePublished=8th March 2013 | |DatePublished=8th March 2013 | ||
|Author=Chef | |Author=Chef | ||
|Servings = Makes | |Servings = Servings: 16 - Makes 16 [[Scotch]] [[Pies|pies]] | ||
|Difficulty = 3 | |Difficulty = 3 | ||
|TotalTime = 13 hours | |TotalTime = 13 hours | ||
| Line 72: | Line 73: | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev:032020'>#scotchpies #pies #beef #pastry #scotch #egg #mutton #fridge #miseenplace #kneadingbread #mince </code><!-- /footer_hashtags --> | |||
Revision as of 10:09, 28 July 2016
| 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 |
This recipe needs advance preparation!
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
for the pie filling
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#scotchpies #pies #beef #pastry #scotch #egg #mutton #fridge #miseenplace #kneadingbread #mince