AUTHENTIC SCOTCH PIE RECIPE
This classic Scotch pie recipe tastes even better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince, it's the perfect addition to a winter warmer meal or to eat on the go.
Provided by Phil & Sonja
Categories Savoury Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use.
- Put the flour in a large bowl and make a well in the middle.
- Cut the lard into cubes and add to a small pot of hot water, stirring until it's melted. Don't allow the water to boil.
- Pour the mixture into the flour well and mix together with a wooden spoon, until it's mostly combined. Turn it out onto a floured surface and knead a little to make sure it's fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.
- Divide the pastry into 4 balls and then take a little from each ball to save for the pie lid. Between a quarter to a third depending on the size of the pies you're making.
- Roll out the pastry balls to about 5mm thickness one by one and put them into the pie tins, ensuring there is a flat even edge to the top of the sides of the pie. We rolled to approximately 20cm each for our 10cm tins. If you're using a jar or glass then drape the pastry over and cut around it to ensure it has a flat edge where the top of the pie casing will be.
- Roll out the lids and put them on cling film or baking paper on a tray. The lids will need to fit inside of the pie casing so you'll want to make sure they are not the exact size of the tins/cases but slightly smaller.
- Put all of the pastry in the fridge to harden.
- In the meantime, finely chop one small onion and fry in a pan. Add the mace and mixed herbs, and then put in a bowl with the minimum amount of stock/gravy.
- Once cooled add to the lamb and mix through. Add additional stock/gravy if the mixture isn't too wet. You don't want there to be too much liquid as it will leak out of the pie while cooking and make the pastry soggy.
- Divide the lamb mixture up and fill the pie cases about 3/4 full.
- Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie.
- Cut a small hole in the top of the pies to let the air escape.
- Put the pies in the oven for around 45 minutes at 180°C or 356°F. Check at 35/40 minutes as you want the pastry to be just golden-brown.
- You can remove from the tins as soon as they're cool enough to handle.
Nutrition Facts : Calories 837 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 427 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
APPLE PIE
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
SCOTTISH MINCE PIE
My mother-in-law made this pie in Scotland. It is not a sweet mince pie, but it's easy to make, and a hearty dinner. I serve boiled parsley potatoes and a nice salad with this pie. My children always ask for this pie when they come home to visit.
Provided by Karen Barbour
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 2h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
- Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
- Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out pastry to fit a 9-inch pie plate.
- Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
- Bake in preheated oven until pie crust is lightly browned, about 40 minutes.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 24.1 g, Cholesterol 63.8 mg, Fat 32.6 g, Fiber 2 g, Protein 18 g, SaturatedFat 10.8 g, Sodium 304.1 mg, Sugar 0.9 g
TRADITIONAL SCOTTISH RECIPES - APPLE BUTTERSCOTCH PIE
I found this on rampantscotland.com an interesting and informative web site, and tried this on my family last night. Very good and easy. Especially when using ready prepared pie crust and sliced, tinned or frozen apples. A thin layer of plum jam and a meringue topping make this pie different, and extra good. Prep time is determined by whether or not you use fresh or tinned/frozen apples.
Provided by bshemyshua
Categories Dessert
Time 1h7m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
- Peel and thinly slice the apples to fill the case completely.
- Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.
- Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
- Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk/mixer until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
- Spread the plum jam over the apples and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife.
- Bake for a further 20 minutes or so until the meringue is lightly golden.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.
Nutrition Facts : Calories 321.2, Fat 12.5, SaturatedFat 3.7, Cholesterol 40.8, Sodium 216.3, Carbohydrate 49, Fiber 3.2, Sugar 29, Protein 4.7
SCOTTISH APPLE ORANGE MARMALADE PIE
This is an easy no-fail apple pie to make, and the crushed gingersnap cookies, marmalade and raisins set this pie apart from the commen everyady version... the middle will thicken up nicely when baked Please use only Granny Smith apples for this....A recipe from Evelyn Herring, Laguna Woods, CA. Prep time does not include preparing the pie pastry.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees, and set oven rack to bottom position).
- Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
- In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
- Spoon the filling into the pastry crust.
- Roll out the top pastry, and then place on top pressing the crust edges together to seal.
- Crimp edge decorativly (you can also flute the edges if desired).
- Cut a 1-inch hole in center of the top crust.
- In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
- Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
- Serve warm.
Nutrition Facts : Calories 3543.5, Fat 137.6, SaturatedFat 36.3, Cholesterol 20.6, Sodium 2583.2, Carbohydrate 568, Fiber 34.9, Sugar 298.8, Protein 32.5
APPLESCOTCH PIE
Looking for a fruit pie? Then check out this delicious applescotch pie recipe - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
- Heat oven to 425°F.
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
- Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.
Nutrition Facts : Calories 690, Carbohydrate 92 g, Cholesterol 15 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 52 g, TransFat 5 g
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- Place all the ingredients for the filling in a pot over medium-low heat. Cook gently, turning the apples by tossing them in the pot every few minutes. Cook until the apples are just starting to become softened, but are still firm and hold their shape. Remove from heat and set aside.
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- With a knife, trim the pastry all along the pie dish, using the edge as a guide, then fill it with the apples.
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