Dundee Pies

READY IN: 1hr 25mins




  • Put the fat and water into a saucepan and bring to the boil. Put the flour.
  • and salt into a basin and make a hole in the middle, pour the boiling water.
  • and fat into this, and mix with a spatula until cool enough to handle, then.
  • form into a ball. This must be done quickly before the fat hardens too much.
  • Turn on to a floured board, and knead well, then pat into a flat shape.
  • Divide into half and put one half to keep warm. Roll the half out into a.
  • large oval and stand a small jar (about 3 inches diameter) in the middle.
  • Mould the pastry up the sides to a height of about 3" and when it stands.
  • well remove the jar, and make another mould in the same way. Roll out the.
  • lids, cutting them into rounds to fit the top.
  • Make your filling out of meat,add pepper, Worcestershire sauce or other of your choice, add onions,flavorings of your choice, and 4 tablespoons meat stock.
  • Mix all the filling ingredients together and fill the pastry moulds. Dampen.
  • the edges and pinch the top on. Make a slit in the centre to let the steam.
  • out and brush the top with milk or beaten egg to colour it. (Remember the.
  • rule, one hole for plain, and two holes for onion pies).
  • Bake on a baking sheet in a slow oven (250) so that the inside has time to.
  • cook, about 45 minutes. While cooking roll out the remainder of the pastry.
  • and proceed in the same way.
  • NOTE:
  • You could also do meat and bean pies, with the beans seeming a lot like.
  • Campbell's Beans and put onto the top of the meat filling just under the.
  • lid. Or you could put mashed potatoes on top instead of a lid.