Scotch pie to be rehabilitated in the Great British Menu 2010
Scottish chefs Tony Singh and Michael Smith will be serving up a gourmet version of the humble Scottish pie as their regional dish for the latest series of Great British Menu.](http://en.wikipedia.org/wiki/Great_British_Menu)
They will be seeking to improve the reputation of a dish often dismissed as a greasy embodiment of the poor Scottish diet.
The round Scotch pie is traditionally made from minced mutton spiced with pepper in a thin, hot-water-crust pastry.
Singh, of Edinburgh restaurant Oloroso, will fill his pie with logget (meat from a year-old-sheep), peas and carrots as part of a menu that will include pigeon, lobster and rhubarb and custard.
Smith, of Skye's Three Chimneys restaurant, will use minced Highland beef and serve his pie with winkles.
"I want to show that they can be made from 100% natural ingredients and make people think twice about them," Smith told the Sunday Times. "The Scotch pie is not just for football supporters and guys coming out of the pub late on a Saturday night."
His crafting-themed menu will also feature mussels, potato scones, lamb with haggis and turnip, and strawberry shortbread with whisky cream.
The fifth series of BBC2's Great British Menu kicks off on Easter Monday at 6.30pm.
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By Angela Frewin
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