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Scotch power

By on March 29, 2010

Scotch Egg Pie 

Equipment

An oven, a good sharp knife for chopping, silicone pie moulds, cutting board, cup and pastry brush, pie weights (either metal

beads or beans), saucepan and potato masher, steel mixing bowl and wooden spoon, a fork, baking paper, and oven tray.

Ingredients   (makes six pies)

• 1080g pork mince

• 300g chopped bacon

• 250g sifted flour with a pinch of salt

• 20g butter 

• 1 peeled and chopped potato per pie

• Level teaspoon black pepper

• 1 egg yolk

• 3 hard-boiled eggs, shelled and halved 

• 1 heaped teaspoon fresh thyme and 

    some fresh rosemary

• A quarter of a grated red onion

• Half a bag of parsley (chopped)

• 50g beef lard

• 150ml water

•  Olive oil

 

Directions

 

1.   Preheat your oven to 180°C and then melt lard in 150ml of boiling water, reduce heat, and add butter.

 

2.   When all fats are dissolved, add a little of this at a time to the sifted flour and stir with the wooden spoon. Add more until all flour combines to make a single lump of soft hot dough.  Careful! If you add too much hot liquid, then the dough will be too sticky; it should not stick to your hands.

 

3.   Cover the dough with a kitchen cloth to keep it warm, and pull off a lump which will fill half a pie mould when patted down. Use your thumb to work the pastry up and over the rim of the mould; it should hang over by about 5mm.  Paint this overhang with egg yolk.

 

4.   When all moulds are filled, throw in some pastry weights, and place the pie shells in the oven for about 25 minutes.

 

5.   Now for the pork and bacon mix: Combine the meats with the herbs, grated red onion, and black pepper.  Knead well.

6.   When pie shells are baked, remove from oven and allow to cool for five minutes. Place a sheet of baking paper on your oven tray.

 

7.   Remove pie shells from moulds and remove all pastry weights from shells. Place some pork mix in each to fill half way then work it with your thumb to make a cup shape within the pie shell. Place a halved hard-boiled egg in each pie shell, and add more pork mix to fill the edges.  Finally cap off with pork mix and paint meat generously with olive oil.  Place all filled pie shells onto papered tray, and bake for an additional 25 minutes.

 

8.  While these are baking, boil your potatoes and then mash well with 20g of butter.  Remove pies from oven and scoop buttered mash to cover the baked pork and pie shell top, using a fork to fluff up the potato.

 

9.  Put pies back in the oven for about 10 minutes until the fluffed potato browns at the top.

 

Serve with sauerkraut and a good Dijon mustard.

(If you have any pork mix left, they make great mini burgers.)

 

About Nick George