MUTTON PIE
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Uploader Comments (stellwood)
All Comments (10)
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tried this but my pastry broke
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Thank you so much! After many years of trying I finally have the instructions for making meat pies! I use beef in mine. I really would like to find the little form that you use, Most of then ones I find are too large. What is measurement on yours, please and do you know where I might find them? Thank you so much. Also, how long do you let the paste rest?
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Thanks very much, just what we needed to entertain some Norwegians after a skiing trip!
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awesome thanx! :)
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Just a word of warning to anyone who might try this with a different hot water pastry recipe. This recipe uses a very small amount of lard; most recipes have about equal weights of water and lard and you MUST keep this type of pastry warm while you are working it. It goes solid and unworkable when cold. It can be warmed up in the microwave though.
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@Blether333 You know what else might work? A cup sized metal measuring cup.
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i was brought up on mutton pies in Dunedin. I love them. The more grease the better they are!
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I saw so many ways to form the pie but they where too cumbersome but this is by far the easiest and now I can make them easily and they taste just as good as shop bought ones. Cheers...
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A round cutter... after all the time I spent googling 'scotch pie tin' and 'scotch pie mould' and the like. Sheesh.
Great video. Thanks !
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Cheers,
the forma is a plain pastry cutter, around 2 3/4"
The paste only needs resting for 5-10 min and is best rolled while still warm, it won't shrink like short crust will as the paste is already 1/2 cooked out.
Glad you enjoyed.
Steve
stellwood 1 year ago