{"id":346,"date":"2020-12-31T16:45:13","date_gmt":"2020-12-31T16:45:13","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=346"},"modified":"2021-01-02T16:27:34","modified_gmt":"2021-01-02T16:27:34","slug":"hot-water-pastry-lard-pie-crust","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/346","title":{"rendered":"Scots Pies (Lard crust)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Makes 4 pies.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Lard crust<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250g plain flour<\/li><li>100g lard <\/li><li>125ml boiling water<\/li><li>A wee bit of milk for glazing.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Have lard at room temperature, put in bowl and add the boiling water.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Stir with a fork until creamy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add flour.  Keep pastry warm.  Press into four 10x4cm pie-cases.  Cut out lids with holes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chill and dry out the crusts overnight (6 hours minimum).  Uncovered.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Scots pie<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>300g lamb mince<\/li><li>1\/2 teaspoon marjoram (dried)<\/li><li>heaped teaspoon mace (dried) &#8211; this is the key ingredient!<\/li><li>4 tablespoons beef or lamb stock<\/li><li>1 teaspoon white pepper<\/li><li>1 teaspoon salt<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Mix pie ingredients together.  Don&#8217;t cook!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place in pastry cases, put lids on.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake for 40 &#8211; 45 minutes at 160C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scots pie with hot water lard pastry.<\/p>\n","protected":false},"author":2,"featured_media":406,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,42,11,104,103,107,10],"class_list":["post-346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-lamb","tag-main","tag-pastry","tag-pie","tag-scottish","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=346"}],"version-history":[{"count":3,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/346\/revisions"}],"predecessor-version":[{"id":355,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/346\/revisions\/355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/406"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}