Book of Days Tales

You can celebrate Macbethad mac Findláech, that is, Macbeth, king of Scotland, on either 14^th August when he became king in 1040 or 15^th August when he died in battle in 1057.  I am choosing the latter.  If you know Macbeth from Shakespeare only you know nonsense from the historical perspective.  Yes, Macbeth became king when Duncan died but he was not treacherously killed in his sleep by Macbeth – he died in battle. No witches, no evil queen. The 17 years that Macbeth reigned were more or less peaceful and he died in battle fighting forces loyal to Malcolm who became king.  He was buried on Iona with honor beside other kings of Scotland. 

Scotch pie is a must to honor the day. They are made with minced lamb, but used to be made with minced mutton, and can be eaten hot or cold (one pie per person).  You will need four spring form, straight-sided, individual pie tins.

Ingredients

pastry

200 gm lard  (plus extra for greasing tins)

185 ml cold water

1 tsp salt

500 gm all-purpose flour

filling

300 gm minced lamb

½ tsp mace

1 tsp mixed dried parsley, basil, thyme, marjoram, and oregano

salt and pepper

lamb stock (if needed)

Instructions

Grease all your pie tins.

Place the lard, water and salt in a saucepan and bring gently to the boil until the lard melts. Place the flour in a mixing bowl. Turn off the heat and add the lard and water to the flour, and mix with a wooden spoon until all dry flour is incorporated.

Once the pastry has cooled enough to work, cut off one quarter and roll out the larger piece to about 0.5 cm thickness and fill the pie tins with it. Divide the remaining dough into four and roll out four round lids.  Leave the tins and lids in a cool place overnight to dry.  They can be left up to 3 days if desired.   

Preheat the oven to 200ºC/395ºF

Place all the filling ingredients into a mixing bowl and mix gently to a stiff consistency, if required add a small amount of stock to moisten (but very little).

Fill the cases about three quarters full and place a lid in each so that the top makes a deep hollow (to hold gravy if served hot). 

Bake for about 40 minutes.

Serve hot or cold.