Scotch Pie - Aiming for Perfection

Scotch pies are very popular at football matches in Scotland, and in chippies too. They have a recess in the top where you can conveniently hold some gravy or beans. Traditionally, the filling of a Scotch Pie is mutton or lamb, but beef is sometimes used. The pastry is very thin and crispy and soaks up the fat from the meat as it cooks. Scotch pies are wonderful things, but not the easiest pies to make. One factor people talk about in making great Scotch Pies is letting the pastry cases rest in the fridge for up to 3 days. In this video I test different resting times for the pastry cases. The written recipe is here: keefcooks.com/scotch-pie-mutton-lamb-recipe CHAPTERS 00:00 Intro 1:45 Make Hot Water Pastry 3:02 Bell's Scotch Pie Taste Test 5:17 Make the Pastry Shells 7:22 Make the Meat Filling 9:04 Assemble Some Scotch Pies 11:00 Bake First Batch of Pies 11:32 Taste Test #1 13:04 Second Batch of Scotch Pies 15:10 Taste Test #2 16:23 Third Batch of Scotch Pies 18:15 Taste Test #3 #keefcooks #teamULOT SUBSCRIBE TO KEEFCOOKS: youtube.com/keefcooks?sub_confirmation=1 MY DONATIONS PAGE: www.keefcooks.com/donate.php MY PATREON PAGE: www.patreon.com/keefcooks MY OTHER CHANNEL, PLANET KEEF: youtube.com/planetkeef KEEFCOOKS on FACEBOOK: www.facebook.com/keefcooks KEEFCOOKS on TWITTER: twitter.com/keefieboy KEEFCOOKS on INSTAGRAM: www.instagram.com/keefieboy/ KEEFCOOKS on PINTEREST: www.pinterest.co.uk/keefieboy/keef-cooks-food-vide…

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