The Scottish Kitchen by Gary Maclean

Author:Gary Maclean [Maclean, Gary]
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2023-08-02T00:00:00+00:00

For the hot water pastry

1½ cups (225g) all-purpose flour

Pinch salt

Scant ½ cup (100g) lard or butter, diced

½ cup (120ml) hot water

Whole milk

For the filling

Good oil

1 medium onion, finely chopped

Pinch nutmeg

4 sprigs fresh thyme

½ teaspoon black pepper

Generous ⅓ cup (85ml) lamb or beef gravy

8oz (225g) lean ground lamb or beef

For the hot water pastry

1. Sift the flour and salt into a bowl and make a hole in the center with your fingers.

2. Dice your lard or butter into small cubes and place in a pan with the hot water.

3. Heat the pan and stir until the fat has melted and mixed into the water. Pour this liquid into the hole in the flour and, using a spoon, combine the ingredients into a dough.

4. Once all the liquid has been used up, you can tip the mix onto the table and knead with your hands until you get a smooth and stretchy dough.

5. Push the pastry into a flat circle, wrap in plastic wrap and pop into the fridge to rest.

6. Once rested, roll the pastry out on a flat, floured surface.

7. Cut a circle of pastry about 8in (20cm) in diameter and carefully line the inside of your first pie mold.

8. Use a knife to trim the pastry to fit as needed. Repeat the rolling, cutting and trimming for the remaining three pie molds.

9. With the remaining pastry, cut four circles the same size as your molds and cut a small hole in the center of each.

10. Place the molds and pastry lids into the fridge for 30 minutes until the pastry hardens up.

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