Kitchen 6 - The beginning of a pie and a Scottish-German soup

Another new pastry recipe we tried today: Hot water crust pastry to make Veal and ham raised pie. The method is slightly similar to choux pastry but then again just slightly as in melting the fat in water first before boiling it and then adding it to the flour mixture.

It's a very soft, warm and delicate thing when it is done and you have to chill it befor you can really work with it. That's why we only did this first step of the veal and ham raised pie today. It is to be continued tomorrow.

The second dish was a lovely soup, apparently of Scottish-German origin called Cullen skink. Cullen being a village in Scotland and skink being derived from the German word Schinken which means ham. Funny enough there is no ham in the soup, but fish. The fish is poached in infused milk and the creamy soup finally served with concassed tomatoes and dusted parsley:

Very yummy!