Traditional Scotch Pies

In saucepan, cover eggs with enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Remove from heat; let stand for 15 minutes. Drain and chill in cold water. Peel and cut each egg in half lengthways.

Filling: Meanwhile, in small skillet, heat oil over medium heat; fry onion, stirring occasionally, until golden, about 15 minutes. Transfer to bowl and let cool.

Add lamb, garlic, pepper, salt, savory, sage and allspice to bowl; mix well.

Meanwhile, divide pastry into sixths; shape into balls. Cut off one-third of each; set aside for tops.

On floured surface, roll out each of the remaining pastry balls into 8-inch (20 cm) circle; press into six 5-inch (12 cm) foil pie plates.

Divide meat mixture into 12 portions; press 1 into each pie shell. Place each egg half, cut side down, in centre. Press remaining meat portions over top to cover.

Egg Wash: To make egg wash, beat eggs with water or milk.

Roll out remaining pastry to 5-inch (12 cm) circles; cut 1/2-inch (1 cm) round hole in centre of each. Brush top edge of bottom pastry with egg wash. Place pastry circle on top; trim and crimp edges to seal.

Brush top with egg wash. Bake in bottom third of 325°F (160°C) oven until meat thermometer registers 160°F (71°C) when inserted in centre, about 1 hour.

Let stand for 15 minutes before serving.

(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap separately and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Unwrap and reheat in 375°F/190°C oven until hot, about 20 minutes.)

Source : Canadian Living Magazine: Fall 2005