Spinach and Pecorino Bread

A friend inspired me to make this.

My baguette recipe from earlier blog.

Filling:

2 lbs.  chopped spinach
1 onion
2 cloves of garlic
1/4 cup pecorino
Salt and pepper
red pepper flakes

Saute ingredients in a large pan.  When the onions are opaque, remove and place in the refrigerator for 5 min.  Add the pecorino in.  Mix well. 

Spread the baguette dough out to 12in x 12in.  Place the spinach mixture on top evenly.  Roll the dough up, sealing the ends all around. 

Place dough on a baking sheet lined with parchment paper.  Bake at 425°F for 20 - 30 min or until brown.

Scottish Meat Pies

I've always wanted to make meat pies since last year. 

Scotch Pie

From http://www.rampantscotland.com/recipes/blrecipe_scotchpie.htm

"Granny Black's, Candleriggs, Glasgow Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep. A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie.

Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished."

For the Crust:

2-1/2 cups flour
3 tbsp. butter
3 tbsp. lard
1/2 cup plus 2 tbsp. water
1/2 tbsp. salt
1 egg  plus 1 tbsp. water, beaten, for egg wash

My rendition is made with ground pork and spices

Filling:

1 lb. ground pork
1/2 tbsp. ground nutmeg
1/2 tbsp. ground dried mustard
1/2 tbsp. white pepper
1/2 tbsp. salt

For the gravy I've made apple cider, cinnamon, and cornstarch.

Boil lard and butter in 1/2 cup of water.  Put the flour in a large bowl, make a well.  Pour the mixture into the flour.  Mix.  When it forms a ball, kneed it for 10 min. 

Make a log and cut it in half.  Take a walnut size piece out of each which will be the lids of the meat pies.  Form each piece into circles.  Let it rest overnight.

Roll the lids out.  Use a drinking glass for the mold like shown in the picture.

Put the pork mixture in the pie shells shown in the picture.  Use an egg wash to coat the upper she'll and the lid.  Enclose the lid and give an egg wash to the entire pie.  Cut out an air vent.

Bake at 350°F for an hour/hour and a half.  Take the pies out and let them sit for 10 min.  Pour the gravy in to the air vents.