Dundee Pies Recipes

Steps:

• Put the fat and water into a saucepan and bring to the boil. Put the flour.
• and salt into a basin and make a hole in the middle, pour the boiling water.
• and fat into this, and mix with a spatula until cool enough to handle, then.
• form into a ball. This must be done quickly before the fat hardens too much.
• Turn on to a floured board, and knead well, then pat into a flat shape.
• Divide into half and put one half to keep warm. Roll the half out into a.
• large oval and stand a small jar (about 3 inches diameter) in the middle.
• Mould the pastry up the sides to a height of about 3" and when it stands.
• well remove the jar, and make another mould in the same way. Roll out the.
• lids, cutting them into rounds to fit the top.
• Make your filling out of meat,add pepper, Worcestershire sauce or other of your choice, add onions,flavorings of your choice, and 4 tablespoons meat stock.
• Mix all the filling ingredients together and fill the pastry moulds. Dampen.
• the edges and pinch the top on. Make a slit in the centre to let the steam.
• out and brush the top with milk or beaten egg to colour it. (Remember the.
• rule, one hole for plain, and two holes for onion pies).
• Bake on a baking sheet in a slow oven (250) so that the inside has time to.
• cook, about 45 minutes. While cooking roll out the remainder of the pastry.
• and proceed in the same way.
• NOTE:.
• You could also do meat and bean pies, with the beans seeming a lot like.
• Campbell's Beans and put onto the top of the meat filling just under the.
• lid. Or you could put mashed potatoes on top instead of a lid.

Steps:

• Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
• To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
• Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
• Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ - 3¼ inches to cut out pastry circles. Gently push the pastry rounds into the tart molds. Prick the base or each tart shell three times with a fork.
• Knead the remaining dough back together and roll it out to cut out the lids-you can choose whichever shape you like, but stars are the most traditional.
• Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
• Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.

Steps:

• Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.
• Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.
• Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.
• Sieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.
• Add the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.
• Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.
• Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60-80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it's done it should have just a few crumbs attached. Check every 10 minutes - it's important not to overcook this cake so the centre will be a little soft.
• When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.