Scotch Pie

The first thing that I need to say is that "real" Scotch Pies don't look like this.  As you know from my other posts,  I have a horrible time with pastry dough.  Below,  you will see a picture of the bottom crust, (looks normal) meat on top of the crust, (once again, it looks normal)  and then a picture that I got from Google Images.  That being said,  I got the idea of making these pies because I was reading a book that took place in Edinburgh, Scotland.  The main character was eating one for dinner.    

I found a website called ScotClans, and it mentioned that Scotch Pies are "fast food."  They are often served at half-time intervals at football games.  The pies are made in special molds.  (ah ha... that explains why theirs looks so great!)  People serve these with hot gravy, baked beans or mashed potatoes.  I served mine with string beans and orange pepper.  (peppers aren't the best combination, but my son likes them)  Great tasting, and other then the top crust, they  very easy to make.  I used lamb.  Some recipes call for ground beef.    Makes 8 to 10

Meat Filling:

1 lb ground, lean lamb

Pinch of nutmeg

1/2 teaspoon dried rosemary (or 1  1/2 teaspoon fresh)

1/2 teaspoon  dried thyme (or 1  1/2 teaspoon fresh)

1/2 to 3/4 grated onion

Salt and pepper to taste

1 teaspoon Worcestershire sauce

2/3 cup beef or chicken stock  (unless you have lamb stock)

Pastry:

4 cups white flour

3/4 cups Crisco

Up to 1/2 cup water (see below)

Pinch of salt

Milk for glazing

• Mix together lamb, nutmeg, rosemary, thyme, onion, salt, pepper and Worcestershire sauce, and stock.  Set aside
• Sift flour and salt and place in a warm bowl.  Make a well in the center of the flour
• In a pot, add a little water, and melt the Crisco
• Add to flour mixture, and mix. (add more water if necessary to make proper dough consistency)
• Take approximately a third of the dough, and roll it out on a floured surface
• Take a drinking glass, (about 3 inches round)  and cut out 9 to 10 disks.
• Place disks on a oil sprayed pan
• Using a scoop,  distribute lamb mixture evenly onto disks
• Take remaining dough, and cut evenly into 8 to 10 pieces
• Place crust pieces on top of lamb mixture, wet edges pinch and trim
• Take a fork and prick holes in each pie
• Glaze with milk
• Bake at 275 degrees for 45 minutes, or until internal temperature reaches 160 degrees
• Immediately store uneaten pies in the fridge.  Reheat to proper temperature before eating

-Queenie Cuisine