大象传媒

Stoc Feòla
Gualainn muilt neo uain
1 channainn, air a ghearradh
1 uinnean, air a ghearradh
2-3 clòbhan creamh
Glainne fìon dearg

Bruich thar na h-oidhche ann an cucar-slaodach, air seatadh ìosal.

Pastaidh Feòil Uain agus Guga
Pastraidh ruff-puff
250g flùr plèan
250g ìm
100ml uisge fuar
Craiteachan salainn
1 ugh, air a bhualadh

Geàrr an t-ìm na chiùbaichean.

Cuir am flùr tro shìoltachan a-steach do bhobhla.

Suath am flùr dhan ìm le do chorragan, gus a bheil e coltach ri criomagan arain.

Measgaich le uisge.

Roilig a-mach am pastraidh air bòrd a chaidh a fhlùradh.

Lìonadh airson a’ Phastaidh
Gualainn muilt neo uain, fuar
Feòil guga fuar
Sabhs feòil-mùilt
2 churran
2 bhuntàta
1 snèap bheag.

Geàrr na curranan, sneàp agus buntàta nan ciùbaichean.

Teasaich an t-sabhs ann am pana agus cuir a’ ghlasraich ris gus a bheil iad bruich. Cuir an fheòil bhruich ann cuideachd agus blàthaich.

A’ cleachdadh bobhla, geàrr am pastraidh na chearcall agus lìon leis a’ bhrolamas de dh’fheòil agus ghlasraich.

Bruisig na h-oirean leis an ugh bhuailte agus dùin e ann an cumadh pastaidh.

Bruisig am pastaidh leis an ugh bhuailte.

Cuir e air treithe-fuine, bruich san àmhainn aig 180-200°C airson timcheall air 30 mionaid.

Meat Stock
Shoulder of mutton or lamb
1 leek, roughly chopped
1 onion, roughly chopped
2-3 cloves of garlic
1 glass red wine

Cook overnight in slow cooker, on low setting.

Lamb & Guga Pastie
Rough-puff pastry
250g plain flour
250g butter
1 beaten egg
100ml cold water
Pinch of salt
1 beaten egg

Cut the butter into cubes.

Sieve the flour into a bowl.

Rub the flour into the butter with your fingers, to breadcrumb consistency.

Add water and mix through.

Roll out the pastry on a floured surface.

Pastie filling
Cold cooked mutton or lamb shoulder meat
Cold guga meat
Mutton stock
2 carrots
2 potatoes
1 small turnip

Dice the carrots, turnip and potatoes.

Heat meat stock in a pan and add the diced vegetables until they are cooked through. Add the cooked meat and heat through.

Using a bowl, cut a round of pastry and spoon the filling onto the pastry.

Brush the edges with beaten egg and close into a pastie shape.

Brush the pastie with beaten egg.

Transfer to a baking tray, bake at 180 – 200 degrees for approximately ½ hour.