Jock Pies

**dirk diggler** · 16-07-2021, 09:27 PM

So tonight we made Scotch pies. This is the first time we've deviated from the usual Aussie style puff pastry affair that our business has been selling for almost 20 years.

And, as we didn't have any minced lamb, or minced beef for that matter, we made up a sort of beef stew and made steak pies.

Anyway, it was more about the pastry.

I was a bit slow to start taking photos, but the pastry was:

Hot Water Pastry

* 250g (8.8 oz) Plain flour – 2 cups* 100g (3.5) Lard – 1/2 cup* 125ml ( fl oz) Water – 1/2 cup* A Little milk to glaze the tops before baking your pies

Although we doubled up from the above and added salt.

Melt the lard into the water without bringing to the boil then add it into the flour and mix by hand until doughy.

Jock Pies-screen-shot-2021-07-16-21-a

Kneed for around 30 seconds then roll out your bases and lids. Stick them in the fridge for at least an hour but the longer the better.

Jock Pies-screen-shot-2021-07-16-21-a

Tend to your filling. We added some corn flour to thicken it up.

Jock Pies-screen-shot-2021-07-16-21-a

Into your pies

Jock Pies-screen-shot-2021-07-16-21-a

Lids on. Wifey jumped the gun here and started crimping them on to the walls. Big No-no. They should be slightly small in circumference to allow the filling to breathe. We did cut round one as you can see and cut a hole in another. We had our first argument of the day about this. I say hole, she say no hole. I say the pies will explode without a hole, she says the filling will erupt through a hole. We also made 1 small one for comparison as it seemed the ideal size would be somewhere in between out tin sizes.

Jock Pies-screen-shot-2021-07-16-21-a

Right, into the oven at approx 160 degC for around 45 mins. This is also the cooking time if you have raw minced meat in there.

At this point I went upstairs to my makeshift gym and had a workout, avoiding any kind of stress to the abs. Don't skip legs on pie day people, skip abs.

Done.

Jock Pies-screen-shot-2021-07-16-21-a

**Looper** · 16-07-2021, 09:42 PM

^good effort but wrong colour of meat - should be grey!

**Topper** · 16-07-2021, 09:45 PM

Nice, finally someone here knows how to make a decent pie!

**dirk diggler** · 16-07-2021, 09:52 PM

Originally Posted by Looper

^good effort but wrong colour of meat - should be grey!

I also posted this on noseybook, and the first comment was "It needs to be grey meat, soggy pastry and a sachet of sauce surved by an old wifey in a tartan pinny"

**Joe 90** · 16-07-2021, 09:55 PM

That's a very nice from me.

**dirk diggler** · 16-07-2021, 09:57 PM

Originally Posted by Topper

Nice, finally someone here knows how to make a decent pie!

There's room for improvement. Because she welded the lids to the base the sticky up part was a double layer and too thick.

The goal right here:

Jock Pies-original_scotch-pie-kit-12-standard-traditional

Jock Pies-original_scotch-pie-kit-12-standard-traditional

**PAG** · 16-07-2021, 10:23 PM

Originally Posted by dirk diggler

There's room for improvement. Because she welded the lids to the base the sticky up part was a double layer and too thick.

The goal right here:

Nice touch with the Rosemary, however for most Scots it doubles as dental floss...........

**helge** · 16-07-2021, 11:06 PM

Looks good

Taste alright ?

**misskit** · 17-07-2021, 02:12 AM

Originally Posted by dirk diggler

Melt the lard into the water without bringing to the boil then add it into the flour and mix by hand until doughy.

Dang, why ain’t I never thunk of that? It’s brilliant! I may have another go at pastry making after learning this secret.

Those pies look great.

**Saint Willy** · 17-07-2021, 03:23 AM

Looks great!

hole or no hole? Who won that argument?

**VocalNeal** · 17-07-2021, 06:35 AM

Originally Posted by dirk diggler

So tonight we made Scotch pies.

There are only three things that are Scotch?

Scotch eggs
Scotch whiskey
Scotch corner.
*Scotch tape (for American nitpickers) but that's a brand name

Everything else is Scot's?

**PAG** · 17-07-2021, 06:41 AM

Originally Posted by VocalNeal

There are only three things that are Scotch?

Scotch eggs
Scotch whiskey
Scotch corner.
*Scotch tape (for American nitpickers) but that's a brand name

Everything else is Scot's?

Whiskey (with an E) is Irish. Whisky (without an E) is Scotch.

**misskit** · 17-07-2021, 07:27 AM

Scotch bonnet.

**cyrille** · 17-07-2021, 07:47 AM

That's scotched his claim.

**PAG** · 17-07-2021, 07:51 AM

Originally Posted by cyrille

That's scotched his claim.

Indeed, and it's definitely a 'Scotch Pie'.

**dirk diggler** · 17-07-2021, 08:05 AM

Originally Posted by PAG

Nice touch with the Rosemary, however for most Scots it doubles as dental floss...........

Almost as good as a sapling spruce

**dirk diggler** · 17-07-2021, 08:09 AM

Originally Posted by helge

Looks good

Taste alright ?

A fine first attempt and should be perfected next batch. Some more salt in the pastry, tops placed on rather than fused to the walls/base, and HOLES ON THE TOPS.

I'm going to try a batch with duck lard too, as I can get my hands on it locally and for no more than a tip to be nice.

**dirk diggler** · 17-07-2021, 08:13 AM

Originally Posted by misskit

Dang, why ain’t I never thunk of that? It’s brilliant! I may have another go at pastry making after learning this secret.

Those pies look great.

Don't even bother, it's really, really, really ridiculously difficult and you'll only be wasting your time and money.

You can find us at www.....

BTW, when I said mix by hand, we used a spatula of sorts for this part. What I meant was no machinery necessary.

**dirk diggler** · 17-07-2021, 08:17 AM

Originally Posted by TheRealKW

Looks great!

hole or no hole? Who won that argument?

I did, could you not see the blue moon from your end?

**Loy Toy** · 17-07-2021, 08:18 AM

Well done Dirk.

What diameter and weight?

I'll get the missus to knock up a few.

**PAG** · 17-07-2021, 08:23 AM

So what meat did you use, beef mince? Scotch pies use mutton or lamb of course. Am thinking of using your pastry recipe for some cheese/potato/onion pies.

Ah, OK, went back to the OP and read the reference to beef stew.

**dirk diggler** · 17-07-2021, 08:28 AM

Originally Posted by VocalNeal

There are only three things that are Scotch?

Scotch eggs
Scotch whiskey
Scotch corner.
*Scotch tape (for American nitpickers) but that's a brand name

Everything else is Scot's?

Scotch pies are traditionally mutton, or often mutton and beef. But for me it's just the style of pie.

But while we're at it, we don't call whisky scotch in Scotland.

Scotch mist
Scotch brite
Scotch Kisses
Scotch toffee
Scotch yoke
Scotch fillet
Hop Scotch
Butterscotch.

**dirk diggler** · 17-07-2021, 08:34 AM

Originally Posted by Loy Toy

Well done Dirk.

What diameter and weight?

I'll get the missus to knock up a few.

I'll have to check for you when I get home from work.

Where these pies are traditionally (by that I mean from the baker) not so full and ours are full and heavy. And because of this might be a bit tricky to pick up and eat with this filling, though probably fine with a dryer mince filling (gravy goes on top later if required).

So I'm thinking we will use the smaller tins for these pies and pack them tight, then they are perfect on the go, at your desk, on the train kinda fare but also enough food to plate up with whatever tickles the fancy.

I forgot to say we added some butter to the pastry too.

**Grumpy John** · 17-07-2021, 08:38 AM

Any half decent pie to an Aussie living in Asia is going to be appreciated...as long as it's got Dead Horse on top. Which reminds me back in my Pattaya days there was a bloke on a 3 wheeler that sold pies which looked the part but in my mind I couldn't get past the idea most of the meat was rat or road kill.

**dirk diggler** · 17-07-2021, 08:53 AM

Aussie Pies

Jock Pies-19b54a5b-0d95-43d7-9d03-7a342c705ea5-jpeg

Thread: Jock Pies

Thread Tools

Display

Jock Pies

Thread Information

Users Browsing this Thread

Posting Permissions