Scots Mutton Pies or Scotch Pie

Recipe by Frugal Fifer
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • pastry dough
  • 4
    ounces drippings
  • 12
    pint water
  • 1
    lb flour
  • 12
    teaspoon salt
  • 12
    ounces lean mutton
  • 1
    small onion, chopped
  • salt and pepper
  • beaten egg
  • gravy
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DIRECTIONS

  • Pastry:
  • Make the pastry by putting dripping and ½ pint of water in a saucepan. Bring to the boil. Sieve flour and salt, make well in the centre and pour in the hot liquid.
  • Mix to a dough with a knife, then knead on a floured board till free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass.
  • Filling:
  • Cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies, put on the lids, wetting the edges and sticking them firmly together. Make a hole in the top of each. Brush the pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot, filling them up with a little hot gravy.
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