Last week, my Fantasy Friday post was all about Edinburgh. This town fascinates me in the books by Ian Rankin!
Therefore, I shall dedicate my meal this evening to authentic Scottish cuisine:
Lard – 110g (4 oz), or dripping or butter
Hot water – 300 ml (½ pint)
Plain flour – 450g (1 lb)
Milk – a little, to glaze
Lean minced lamb – 450g (1 lb), free from fat, bone or gristle
Onion – 1 small, finely chopped
Ground mace or nutmeg – pinch
Worcestershire sauce – dash
Salt and pepper
Stock or gravy – 4 tbsp
Prepare the meat and onion, then add the spice and Worcestershire sauce, season it well and reserve. To make the pastry all the ingredients and the room should be warm.
Put the fat and water into a saucepan and bring to the boil. Sift the flour and salt into a basin, make a well in the centre and pour the hot liquid into this and mix quickly with a spatula until cool enough to handle, then form into a ball. This must be done quickly before the fat hardens.
Put on to a floured surface and pat flat. Divide it in four and keep the rest warm, then roll out three-quarters into a circle, putting a small jar about 7.5 cm (3 inches) across in the middle. Mould the pastry around the jar and when it stands well remove the jar and do the three others the same way. Roll out the remaining pastry and cut out the lids.
Fill up the pastry cases with the meat mixture and add a little gravy or stock to each pie. Dampen the edges and put the lids on, making a small slit in the centre of each and brushing the top and sides with a little milk. Bake on a baking sheet at 130 °C / 250 °F / Gas ½ for about 45 minutes.
Looks a bit intimidating to make…but I’ll try!