Scotch Pies

Meat Filling:
1 lb. (two cups) lean lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
4 tbs. gravy or beef stock (If I have gravy left over I use that)

Hot Water Pastry:
4 cups plain flour
3/4 cup lard
3/4 cup (approximately) of water
Pinch of salt
Milk for glazing

Mix the minced (ground) lamb, spice and seasoning.
Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the center of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. Roll dough approximately 3-3½ inches in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even (I use a glass). As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.

Fill the cases with the meat and add the gravy to make the meat moist.
Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the center of the lid (to allow the steam to escape).

Glaze with milk and bake for about 45 minutes at 275°. If the pies are not eaten immediately, they can be stored in the refrigerator.

Note:
A lot of people use stewing meat, but cook it with onions and approximate 10 oz. stock for 11/2 to 2 hours before putting in shells. I baked mine in cup cake tins.
JL in South Jerse

http://www.nancyskitchen.com