Recipe for Scottish Mutton Pies

I checked for recipes for this, and this is the closest I came to the original.

Ingredients:

1 lb. lean lamb, free from fat, bone gristle, etc.
1 tsp. Wocestershire sauce or
1 tsp. Mushroom ketchup
1 small minced onion or shallot
1/2 tsp. ground mace or nutmeg
4 tbl. Stock
Salt and pepper to taste.



Hot water crust pastry

1 lb. plain flour
1/2 tsp. salt
1/2 pt. water
4 oz. beef dripping or lard

To make pie pastry, bring fat and water to a boil in saucepan.
Put flour and salt in a basin, make a hole in the middle.
Pour boiling water and fat into hole.
Mix with spatula until cool enough to handle.
Form quickly into a ball before fat hardens too much.
Turn onto a floured board, knead well, pat into a flat shape.
Divide into halves, put one half aside, keep warm.
Roll other half out to make a large oval.
Stand a small jar (about 3 inches across) in the middle.
Mold pastry up the sides to 3" height to make filling holder.
When it stays up firmly, remove jar and repeat process.
Roll out saved halves, cutting them into rounds to fit filling holders.
Cut lamb into very small pieces or chop into mince.
Mix all filling ingredients together and fill pastry filling holders.
Dampen edges, pinch tops on.
Make a slit in center of each top to let the steam out.
Brush tops with milk or beaten egg.
Bake for 45 minutes on baking sheet in oven at 250 F.
Makes about 4 pies.

Have fun everyone and bon appetit.

Thank you, so much !! I too grew up enjoying these pies. Being from West Paterson & Little Falls area for over 50 yrs. (Now in Dunedin Fl.) there are lots of things I can't find or get down here !
This recipe I will try & let everyone know how it turns out !! I have been making my own Shepards Pies, because I was tired of getting beef instead of lamb from various places. In Great Britan, when
beef is used it is called "Cottage Pie" Again , Thank you for posting !!
Karen

Did you ever try this recipe? If so, how was it?

You might try some ethnic markets in your area. I have found several where I can actually get mutton in addition to lamb. Hispanic markets are a good source. I definitely has a more pronounced taste than the lamb. Thanks for the recipe!

Hi,
 
Traditional Scottish Mutton Pies Recipe

This is a recipe for a traditional Scottish Mutton Pies, which is also simply known as a Scotch Pie. Popular throughout Scotland, these pies are delicious hot or cold.

Mutton Pies

Ingredients for Filling:
12oz lean mutton (lamb is a suitable alternative)
6 tablespoons meat stock or gravy
Seasoning (Salt & Pepper)

Ingredients for Pastry:
8oz plain flour
2oz lard/vegetable fat
2fl oz water
2 fl oz milk
1 egg yolk(glazing)

Method:
Preheat oven to 375F. Then chop the meat finely(some prefer the meat to be minced) and season well. Set this aside

Sieve the flour and salt into a bowl. Heat the lard, water and milk together in a saucepan. Make a well in the middle of the flour mixture and pour in the melted lard mixture. Mix then knead together until smooth. Roll out approx 2/3 of the pastry onto a floured surface. Cut into 6 circles and press into small pie dishes or "patty" tins

Spoon the meat mixture into each along with a spoonful of the stock/gravy. Cut the remaining dough into lid size for the pies. Seal the edges with water then place a small steam hole in the top of each pie lid. Brush with an egg yolk to glaze and cook for 30-40 minutes until the meat is cooked through and the pies are light golden in colour.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.
 
Thanks,
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