Scottish Meat Pies?

Question

looking for a recipie for meat pies with jelly on the meat can any one help?

Answer 1

Not sure what you are asking about here, traditional Scotch Pies don't have jelly in them,

Traditional English Pork Pies however do have jelly.

http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=meltonmowbray

Answer 2

Traditional Scottish Recipes - Scotch Pie Granny Black's, Candleriggs, Glasgow Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep. A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie. Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished. The quantities below should make roughly 8/10 pies. Ingredients for the Meat Filling: 1 pound (500g or two cups) lean lamb, minced (ground) Pinch of mace or nutmeg Salt and pepper Quarter pint (150ml) gravy Ingredients for the Hot Water Pastry: 1 pound (500g or four cups) plain flour 6 ounces (175g or ¾ cup) lard 6 fluid ounces (225ml or ¾ cup) approximately of water Pinch of salt Milk for glazing You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie. Method: Create the filling by mixing the minced (ground) lamb, spice and seasoning. Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids. Fill the cases with the meat and add the gravy to make the meat moist. Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape). Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

Answer 3

Oh dear. Before I saw the details I thought I could answer. I know that "Scottish Meat Pies" are called "pasties"--pronounced as in "waste [ies]" made of meat (NOT ground!), potatoes, & more traditionally, turnips as well, in a crust. I never heard of jelly, but I guess, why not? Have you tried your Yahoo page or Google for a search? In looking for a Scot ale for a friend, I came up w/17 pages of slang--really fun! Also the ale, so you never know.

Answer 4

well my dad has a bunch of old scottish cook books. it was a disaster everytime to make these meat pies, when he try to do it himself. he was a little hammered when making them though. now here is what i suggest, call a scottish restaurant. buy some stuff, and ask the cook how he makes them. they are very friendly.

Answer 5

OMG, I love meat pies. I've never had it with jelly though.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20484,00.html?rsrc=search

Answer 6

I think u mean porkpies like weatherman said .... mmm i luv porkpies especially the ones with the egg in the middle ....