Scotch Pie
Hot water pastry
Ingredients:
175g of lard
125ml of warm water
475g of strong white flour
½ teaspoon salt
2 egg yolks
Method:
Melt the lard into the water ensuring it doesn’t boil.
Mix into the flour and salt and knead until it becomes a smooth dough.
Leave to rest for 30 minutes in a warm place cut off a third for tops.
Once rested, roll out to ¼ cm thick on a lightly floured surface.
Use a suitable pastry cutter to cut out circles large enough to line 4 x 4 inch springform metal moulds (or use any suitable metal moulds) and press the pastry into the sides of each mould.
Brush with some egg white all over to seal.
Cut out lids and reserve on a tray in the fridge
Filling
Ingredients:
1kg minced venison
1 onion, chopped
1 teaspoon all spice
2 teaspoons ground coriander
1 teaspoon cracked black pepper
½ teaspoon ground nutmeg
1 teaspoon salt
100ml gravy
Method:
Set oven to 180oc.
Mix the venison with the remaining ingredients and press into the pastry lined moulds.
Brush a pastry lid with yolk and press yolk side down onto the filling.
Crimp the edges.
Repeat with remaining filling and tops.
Brush the tops of the pies with egg yolk and bake for 20 minutes.
Remove from oven and brush with more egg yolk and place back in the oven for another 20 minutes.
Remove from oven and rest for a while before serving with more gravy.
