Being a half scot I do miss a scotch pie so at the weekend curiosity got the better of me and wondered if I could re create the lovely crisp style pastry of a scotch pie with fibre flour but being short for time make into a bridie shape instead. I made lasagne at the weekend so had a bit of dough left which I rolled out thinly and baked as an experiment - the result a light crisp pastry. The Italians fry their left over dough which makes it puffy and they coat it in cinnamon and sugar but there is no reason why it wouldn't work as a fried samosa pastry or even cut into tortilla shapes and fried to be used as a snack or for dipping. When I get back from hols will experiment a bit more with Samosas/tortillas. This dough would work for Cornish pasties too, living in Cornwall, I'm quite fond of the occasional pasty. This recipe makes 6 but you can scale it up or down. Ingredients 500g fresh or frozen lamb mince ( deforsted) Quarter pint of thick gravy ( I use a heaped tablespoon of bisto best gravy powder with quarter pint of boiling water, this will be really thick and gloopy). Leave the gravy to cool. 2 tsp salt 3 tsp white pepper - it has to be white pepper Pastry 300g ultra fine fibre flour 3 eggs 6 tbsp good olive oil or cold pressed rapeseed oil 3 tsp salt 1 egg beat en to be used as egg wash Method 1. Make the gravy for the filling and leave to cool. 2. Make the pastry. Add the flour to a bowl and make a well in the centre. Add the eggs, oil and salt and slowly with your hands bring the flour into the eggs and mix until you have a nice smooth dough. Add a little cold water if necessary. Wrap and leave to stand for 10 mins. 3. Mix the gravy into the meat with the salt and pepper. 4. When your dough has rested cut into 6 equal portions. keep the dough covered so it doesn't dry out. 5. Add a sprinkle of flour onto the suftace. Roll out a portion of dough into a circle about the size of a side plate and place 1/6th of the meat filling in the middle, spread out slightly but not to the edge as you are going to crimp the dough. 6. Egg wash the edges of the dough and fold the dough over the meet filling to make a semi circle. Crimp the edges with a fork and place on a baking tray lined with baking parchment so it won't stick. 7. repeat with the rest of the mixture to make 6 . Egg wash the tops for a lovely shine. 8. I baked mine at 160 fan for 45 mins. They were delicious. Leftovers can be frozen and re heated gently in an oven until hot in the middle.