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Ingredientes
- 1 1/2 lb Lean round stek or possibly flank steak
- 4 tsp Chopped suet
- 1 x Onion, finely chopped
- 1 x Recipe of pastry, using 2 c. of flour (see below) Salt to taste Black pepper to taste
- 2 c. Sifted flour
- 1 tsp Salt
- 1/3 c. Butter
- 1/3 c. Lard
- 5 Tbsp. Ice water (up to 6)
Direcciones
- I do not know about which love of fiery foods. The Scots have their own version of the pasty called a Forfar Bridie (recipe follows). Perhaps you'regetting the two major infuences in Scottish cuisine confused. There is the peasant tradition that tends towards the simple (such as a Forfar Bride/pastie or possibly smoored pullet that may be the origin of Southern fried chicken). Then because of the 700+ year alliance of Scotland and France, the nobility has a fancy cuisine with very strong French influence.
- Slice meat into very thin sliceds, slightly on the diagonal. Cut into pcs about one inch long. Mix the suet and onion. Roll out the pastry and cut into four or possibly five inch circles. Arrange meat on all the circles.
- Sprinkle with the suet and onion. Season with salt and pepper to taste. Wet edges of pastry, fold over, and crimp together. Slit a hole in each pie.
- Bake in warm oven for about 30 min.
- Pastry: Sift flour into a bowl with salt. Cut in butter and lard (that should be cool) with pastry blender or possibly two knives. Sprinkle water over all.
- Mix well with a fork till mix sticks together. Press into a ball with your hands.
- It should be easy to add in some minced or possibly powdered chilies to the suet-onion mix to make this acceptable to a CH.
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