Susan Calman sits in
Susan Calman sits in for Fred MacAulay and hears how the Three Sisters Bake have made a success of their unique cafe, plus Jak O'Donnell makes another Scottish food great.
Susan Calman sits in for Fred;
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If you ever just take out a new buildings and contents insurance policy with your current provider we've got some ideas to make sure you get the right policy for you.
The Reith sister - known as the Three Sisters Bake - join Susan with the story of their cafe's success in Quarriers Village.
Jak O'Donnell is with us as she is every Tuesday, this week she takes the humble mutton pie and makes it great.
As Gwinnie and Chris Martin have found, splitting up isn't easy but it's something many of us will go through - we'll be investigating if it's possible to do is amicably.
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Jak O'Donnell's Mutton Pie
Mutton
500g braised Mutton shoulder
Β½ finely chopped onion & 1 stick celery
ΒΌ tsp ground mace
ΒΌ tsp Β nutmeg
Β½ tsp finely chopped mint
5 tbsp gravy
Salt & pepper
Hot Water Crust Pastry
Β½ tsp salt
120g / 4ΒΌoz lard
360g / 12Β½oz Β plain flour
1 egg to glaze
Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper.
For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you make the pastry.
To make the pastry, heat 160ml/5Β½fl oz of water, salt and lard in a saucepan until just boiling. put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead until you have a smooth dough.
Working as quickly, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/ΒΌin thick. Roll out the remaining pastry and cut out four circular lids, 10cm/4in in diameter.
Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1ΒΎin. Dampen the edges of the pies with water and press the lids on top of the filling. Seal the edges together using a fork.
Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with egg yolk and transfer to the fridge to rest for 30 minutes. Bake for 35-40 minutes, or until golden-brown. Serve hot.
Broadcast
- Tue 1 Apr 2014 10:30Βι¶ΉΤΌΕΔ Radio Scotland