Scotch pie

Method

Make the hot water crust pastry by rubbing lard into flour and salt, then gradually add warm water whilst mixing until a soft dough forms. Divide into four portions and mould three-quarters of each around a jam jar or Scotch pie mould, creating a thick-walled case. Fry the diced onion until softened, then mix with minced mutton, salt, pepper and beef stock. Spoon the filling into each pastry case, then top with a pastry lid made from the remaining dough, sealing the edges firmly. Brush with beaten egg and place on a baking tray. Bake at 190C for 45-50 minutes until golden brown and piping hot inside.