Pies and Pies
It is questionable whether this Scotsman is the oldest ‘would be’ provider of Traditional Scottish Recipes writing to a website with personal recollections and photos of a long gone ‘way of life’ from the beautiful Highlands of Scotland? (God’s Country.) But as he is in his 79th year he could well be. Telling the way of life that it once was and how the generations of people lived and thrived in Scotland, particularly in the Highlands, to such an extent that their offspring colonised and prospered in a great number of countries far from their homeland, is important to him.
Today descendents of these colonisers cherish their roots and retain their Scottish traditions and heritage, with Scottish Societies, Caledonian Societies and St Andrew’s Societies, operating throughout the world.
One only has to take a wee look at any society’s website to appreciate the pride members of that particular society have in their ancestry. No less pride can be found among the ‘stay at home’ folk, I may add.
Thus I feel compelled to record bygone recipes for Mutton Pies, Shepherd’s Pies, Steak Pies and Clootie Dumplings. Plus Mince and Tatties, and dozens of other traditional Scottish dishes along with anecdotes and photos from the past, for you, the browser, to record and hopefully enjoy. Morag too is willing to contribute to 'our' collection of culinary treats from the past.
(Due to the huge volume of material available progress will be slow but continous, as more Pies and Pies Recipes, including Perfect Pies Recipes are added.)
Although this site is named Pies and Pies lots of other delicacies and other recipes will be included.
There are lots of different Pastry Recipes 'on the market' but we tend to use just three for our everyday cooking.
Should you have any questions please use 'contact editor' on our tool bar. Please remember this site is, and will be, under construction for some time to come, so, "Will ye no come back again?"
At this time there are some 60 recipes on this site under various headings and sub headings and even sub sub headings!
In addition to Baking and Cookery, I am a very keen photographer and have started a website were you can download all of my FREE Photos Images and Pictures
Euilleam the Independent Highlander.
Today descendents of these colonisers cherish their roots and retain their Scottish traditions and heritage, with Scottish Societies, Caledonian Societies and St Andrew’s Societies, operating throughout the world.
One only has to take a wee look at any society’s website to appreciate the pride members of that particular society have in their ancestry. No less pride can be found among the ‘stay at home’ folk, I may add.
Thus I feel compelled to record bygone recipes for Mutton Pies, Shepherd’s Pies, Steak Pies and Clootie Dumplings. Plus Mince and Tatties, and dozens of other traditional Scottish dishes along with anecdotes and photos from the past, for you, the browser, to record and hopefully enjoy. Morag too is willing to contribute to 'our' collection of culinary treats from the past.
(Due to the huge volume of material available progress will be slow but continous, as more Pies and Pies Recipes, including Perfect Pies Recipes are added.)
Although this site is named Pies and Pies lots of other delicacies and other recipes will be included.
There are lots of different Pastry Recipes 'on the market' but we tend to use just three for our everyday cooking.
Should you have any questions please use 'contact editor' on our tool bar. Please remember this site is, and will be, under construction for some time to come, so, "Will ye no come back again?"
At this time there are some 60 recipes on this site under various headings and sub headings and even sub sub headings!
In addition to Baking and Cookery, I am a very keen photographer and have started a website were you can download all of my FREE Photos Images and Pictures
Euilleam the Independent Highlander.
RECIPES FOR OUR FAVOURITE PASTRIES
The pies you will find in 'pies-and-pies' nearly all use one of the following pastry recipes. The ingredients and quantities are approximate, as every baker cum cook has her/his very own favourite mixes. Practice makes perfect so it is said. There are dozens of pastry recipes ‘on the market’. we try to use just three or four of them.
Number one
PUFF PASTRY
Ingredients
Approx 8 ozs Plain Flour. 7 to 8 ounces quality Margarine.
Pinch of Salt (to Taste) A few drops Lemon Juice.
Cold water to mix.
Method
Sieve the flour and salt together. Mix to a rolling consistency with the cold water and lemon juice. Roll into oblong shapes. Make the margarine (or fat) into a block and place it in the center of the pastry and fold over the bottom section and then the top section of the pastry, making sure the margarine is covered, turn the block at right angles and seal the open ends.
Now make corrugations with a rolling pin along the top. Now repeat the folding and corrugating another three or four times. If the product feels ‘tacky’ during your working, set it in the fridge for twenty or so minutes to firm up before continuing.
When you have all the Margarine dispersed equally throughout the pastry place it back in the fridge until you are ready to make use of it.
On the other hand perhaps its easier to buy pre-made Puff Pastry from the supermarket.
The pies you will find in 'pies-and-pies' nearly all use one of the following pastry recipes. The ingredients and quantities are approximate, as every baker cum cook has her/his very own favourite mixes. Practice makes perfect so it is said. There are dozens of pastry recipes ‘on the market’. we try to use just three or four of them.
Number one
PUFF PASTRY
Ingredients
Approx 8 ozs Plain Flour. 7 to 8 ounces quality Margarine.
Pinch of Salt (to Taste) A few drops Lemon Juice.
Cold water to mix.
Method
Sieve the flour and salt together. Mix to a rolling consistency with the cold water and lemon juice. Roll into oblong shapes. Make the margarine (or fat) into a block and place it in the center of the pastry and fold over the bottom section and then the top section of the pastry, making sure the margarine is covered, turn the block at right angles and seal the open ends.
Now make corrugations with a rolling pin along the top. Now repeat the folding and corrugating another three or four times. If the product feels ‘tacky’ during your working, set it in the fridge for twenty or so minutes to firm up before continuing.
When you have all the Margarine dispersed equally throughout the pastry place it back in the fridge until you are ready to make use of it.
On the other hand perhaps its easier to buy pre-made Puff Pastry from the supermarket.
Number two
FLAN PASTRY
Ingredients
Approx 4 ozs Plain Flour. 4 to 5 ounces quality Margarine.
Pinch of Salt (to Taste) 2 Dessert Spoons Sugar
Cold water or yolk of egg to bind.
Method
Cream margarine and sugar together, sieve flour and salt together and add to creamed margarine. Gradually add either the egg yolk or the water to make a firm rolling consistency
Sieve the flour and salt together. Mix to a rolling consistency with the cold water or egg yolk. Test with fingertips to feel the pastry. The dough should roll into a ball without undue pressure when it is ready to bake.
FLAN PASTRY
Ingredients
Approx 4 ozs Plain Flour. 4 to 5 ounces quality Margarine.
Pinch of Salt (to Taste) 2 Dessert Spoons Sugar
Cold water or yolk of egg to bind.
Method
Cream margarine and sugar together, sieve flour and salt together and add to creamed margarine. Gradually add either the egg yolk or the water to make a firm rolling consistency
Sieve the flour and salt together. Mix to a rolling consistency with the cold water or egg yolk. Test with fingertips to feel the pastry. The dough should roll into a ball without undue pressure when it is ready to bake.
Number three
HOT WATER PASTRY
Ingredients
Approximately 8 ozs lard or dripping 1½ lb Selfraising Flour
Salt to taste 10 Fluid Ounces Water
Cold Milk for Glazing (Optional)
Method
Boil the water and lard in a saucepan. Sieve the flour into a preheated bowl along with the salt. Make a well in the middle of the bowl and then pour in the lard/water mix. Stir with a wooden spoon. Once the mixture has cooled a little begin to knead the dough. When it feels elastic leave the bowl in a warm place until the dough becomes firmer.
Shaping the dough into acceptable pie cases after you have rolled it out to about ⅛ inch thick takes a good bit of practice, so I can only say do not be discouraged if your early attempts are not too pretty to look at, they will still be very tasty!
Best lightly flour the base of your baking tray as the Hot Water Pastry Pies tend to ‘stick’. Good luck.
HOT WATER PASTRY
Ingredients
Approximately 8 ozs lard or dripping 1½ lb Selfraising Flour
Salt to taste 10 Fluid Ounces Water
Cold Milk for Glazing (Optional)
Method
Boil the water and lard in a saucepan. Sieve the flour into a preheated bowl along with the salt. Make a well in the middle of the bowl and then pour in the lard/water mix. Stir with a wooden spoon. Once the mixture has cooled a little begin to knead the dough. When it feels elastic leave the bowl in a warm place until the dough becomes firmer.
Shaping the dough into acceptable pie cases after you have rolled it out to about ⅛ inch thick takes a good bit of practice, so I can only say do not be discouraged if your early attempts are not too pretty to look at, they will still be very tasty!
Best lightly flour the base of your baking tray as the Hot Water Pastry Pies tend to ‘stick’. Good luck.
