Bert Swope
These are lovely little pies meat pies. This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom. In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.
Scotch Pie For Two Ingredients
For filling:
US Metrics:
0,5 lb. mutton, minced 225 gr mutton, minced
4 tbsp gravy 60 ml gravy
1 tsp smoked paprika powder 1 tsp paprika powder
½ tsp nutmeg ½ tsp nutmeg
Pinch of salt Pinch of salt
Pinch of ground black pepper Pinch of ground black pepper
For pastry:
1 ½ cups of plain flour 180 gr of plain flour
½ cup of lard 118 ml of lard
½ cup of water 118 ml of water
Pinch of salt Pinch of salt
1 egg, beaten (for glaze)
Scotch Pie For Two Directions
Preparation:
Prepare 2 pieces of 4’ ramekin dish. Grease with oil.
Preheat the oven to 400F
For filling:
- Mix all the ingredients in a mixing bowl, stir until well-combined. Chill in the fridge.
For pastry:
- Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
- Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.
Finishing:
- Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
- Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
- Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.
Servings
- Makes two serving