13087 Serves 12 Wed Aug 06 08:23:24 -0700 2008 Tue Feb 03 08:35:01 -0800 2009 Licensed http://www.chow.com/recipes/13087 Tue, 03 Feb 2009 16:35:01 GMT The Scottish version of the famous Cornish pasty is made with lamb (it can also be made with the stronger tasting mutton). In the 1700s many Scots had to flee their homeland to preserve their freedom, and many immigrated to North America and Poland (the Polish surname Machlejd is from MacLeod).

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For the pastry add the lard to the hot water and allow it to melt.

Sift the flour, salt, and garlic powder together and add to the workbowl of a food processor. Gradually pour the lard mixture through the feed tube while processing, pulsing occasionally for 15 seconds, or until a soft dough is formed.

Turn the dough out onto a floured board, knead briefly, and cover with plastic film. (The pastry can be made one day in advance and held refrigerated.)

Combine all of the filling ingredients and mix well, in one direction.

Butter twelve ½-cup [120-mL] ramekins or muffin tins and set aside. Divide the dough into 12 pieces, cutting each piece into 2 portions, 1 part twice as large as the other.

Roll out the larger dough portions and line each ramekin or muffin tin. Evenly distribute the filling into the pastry-lined ramekins, pressing firmly. Brush the tops of the filling with some of the egg wash and set aside.

Roll out the remaining smaller portions of dough to form the tops of the pies. Press the tops onto the filling and crimp to seal. Brush the tops of the pies with egg wash and cut two slits in the top of each pie.

Bake at 400°F [205°C] for 40 minutes, or until the pastry is golden and the filling is bubbling.

Serve each guest one pie, garnished with parsley sprigs.

]]> http://www.chow.com Arthur L. Meyer 50 Main 6 ounces [170 g] lard, roast beef fat drippings, or butter

]]> ¼ cup [60 mL] hot water

]]> 3 cups [720 mL] all-purpose flour

]]> ½ teaspoon [3 mL] salt

]]> ¼ teaspoon [1 mL] garlic powder

]]> 1¼ pounds [560 g] coarse-ground or minced lamb

]]> 1 small sweet onion, grated or puréed

]]> 2 scallions, finely minced

]]> 2 garlic cloves, minced

]]> ½ tablespoon [8 mL] Worcestershire sauce

]]> ½ teaspoon [3 mL] salt

]]> ½ teaspoon [3 mL] ground black pepper

]]> Pinch of freshly grated nutmeg

]]> ¼ cup [60 mL] rich beef or lamb stock

]]> 2 tablespoons [30 mL] parsley, minced

]]> ¼ teaspoon [1 mL] thyme leaves

]]> 2 tablespoons [30 mL] dry breadcrumbs

]]> 1 egg, lightly beaten with 1 tablespoon [15 mL] cream, for egg wash

]]> Sprigs of parsley, for garnish

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