Scotch Pies

Directions

1. Preheat the oven to 400°F.
2. Line a baking tray with parchment, also reserving four strips of the paper, about 2 x 10, to wrap around the individual pies.
3. In a bowl, combine the mutton, mace, nutmeg, gravy or stock, and salt and pepper to form the pie filling.
4. Divide the filling into four portions and shape into balls. Refrigerate.
5. In a saucepan, heat water with salt and lard until just boiling.
6. In a mixing bowl, add flour and pour the hot liquid over, mixing with a spoon.
7. On a floured surface, knead the dough smooth.
8. Working quickly, before the dough cools too much, set aside a quarter of the pastry dough, then divide the remaining dough into four equal portions, rolling each into a ball before rolling out to a 7-inch circle, about ¼ inch thick.
9. Use the portion of pastry initially set aside to roll and cut four circular “lids”, 4 inches in diameter.
10. In the center of each circle of pastry, place a ball of the filling, then gather the pastry up around it.
11. Dampen the top edges with water and press the lids on top, sealing the pastry together with fingers.
12. Bind each of the pies with grease-proof paper and cook's string.
13. Cut a steam hole in the top of each of the pies, then brush the top with beaten egg yolk.
14. Allow the pies to rest on a baking tray in the refrigerator for 30 minutes.
15. Bake for 35–40 minutes, or until golden-brown. Serve hot.