Scottish pie

Ingredients for Scottish pie

Instructions for Scottish pie

To prepare the Scottish pie recipe, please follow these instructions:

Bring the wheat flour into a kitchen machine, add the fat climbed as well as sugar. Run it to a grit lot. Add the egg yolk and the water a little at a time and drive it to a smooth dough. Take the dough and form it into a flat plate on a floured table. Leave to cool for 30 minutes.

Whip the whites to the almond. Tear the marcipan roughly on a grater, place it in a bowl and gently rub it with egg white. Work the mass smoothly. Remove the mortar and roll it out to a square, 21 * 21 cm with a thickness of ½ cm. Cut excess dough away so the edges will be straight.

Load tenderloin on a greased plate and bag it at 200 degrees on the bottom groove for about 20 minutes until it is light brown. Let it cool.

Wide half of the almond on the darken. Put the rest of the almond in a syringe bag and spray it for 3-4 rows on each joint to create a rudder pattern. Spray the rest of the almond around the edge.

Bake the pie at 225 degrees for about 8 minutes, so the pie is golden and the almond is juicy inside.

Put drained half cocktail berries in the windows alternately green and red. Stir flour, lemon juice and very lightly whipped egg white together into a sprayable glaze. Pour the glaze into a container of paper with a small hole and sprinkle the icing over the cake before serving.