SCOTTISH MINCE PIE
My mother-in-law made this pie in Scotland. It is not a sweet mince pie, but it's easy to make, and a hearty dinner. I serve boiled parsley potatoes and a nice salad with this pie. My children always ask for this pie when they come home to visit.
Provided by Karen Barbour
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 2h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
- Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
- Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out pastry to fit a 9-inch pie plate.
- Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
- Bake in preheated oven until pie crust is lightly browned, about 40 minutes.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 24.1 g, Cholesterol 63.8 mg, Fat 32.6 g, Fiber 2 g, Protein 18 g, SaturatedFat 10.8 g, Sodium 304.1 mg, Sugar 0.9 g
SCOTTISH MEAT PIE
Made by my Scottish Granddad, this recipe is like a traditional Forfar Bridie (old-timely Scottish hot pocket), only in pie form. I prefer the beef version over the lamb.
Provided by CookinCorgi
Categories Meat
Time 1h10m
Yield 6 slices, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F and put a kettle of water on to boil.
- Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes.
- In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
- Mix well to combine.
- When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices.
- Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned.
Nutrition Facts : Calories 703.8, Fat 43.6, SaturatedFat 14.6, Cholesterol 87.3, Sodium 712.3, Carbohydrate 47.2, Fiber 4, Sugar 0.7, Protein 29.8
AUTHENTIC SCOTCH PIE RECIPE
This classic Scotch pie recipe tastes even better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince, it's the perfect addition to a winter warmer meal or to eat on the go.
Provided by Phil & Sonja
Categories Savoury Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use.
- Put the flour in a large bowl and make a well in the middle.
- Cut the lard into cubes and add to a small pot of hot water, stirring until it's melted. Don't allow the water to boil.
- Pour the mixture into the flour well and mix together with a wooden spoon, until it's mostly combined. Turn it out onto a floured surface and knead a little to make sure it's fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.
- Divide the pastry into 4 balls and then take a little from each ball to save for the pie lid. Between a quarter to a third depending on the size of the pies you're making.
- Roll out the pastry balls to about 5mm thickness one by one and put them into the pie tins, ensuring there is a flat even edge to the top of the sides of the pie. We rolled to approximately 20cm each for our 10cm tins. If you're using a jar or glass then drape the pastry over and cut around it to ensure it has a flat edge where the top of the pie casing will be.
- Roll out the lids and put them on cling film or baking paper on a tray. The lids will need to fit inside of the pie casing so you'll want to make sure they are not the exact size of the tins/cases but slightly smaller.
- Put all of the pastry in the fridge to harden.
- In the meantime, finely chop one small onion and fry in a pan. Add the mace and mixed herbs, and then put in a bowl with the minimum amount of stock/gravy.
- Once cooled add to the lamb and mix through. Add additional stock/gravy if the mixture isn't too wet. You don't want there to be too much liquid as it will leak out of the pie while cooking and make the pastry soggy.
- Divide the lamb mixture up and fill the pie cases about 3/4 full.
- Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie.
- Cut a small hole in the top of the pies to let the air escape.
- Put the pies in the oven for around 45 minutes at 180°C or 356°F. Check at 35/40 minutes as you want the pastry to be just golden-brown.
- You can remove from the tins as soon as they're cool enough to handle.
Nutrition Facts : Calories 837 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 427 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
SCOTTISH MEAT PIE
A simple yet delicious and filling pie from Scotland. The addition of garlic and oregano may be American influences. Recipe: cooks.com Photo: theeatenpath.com
Provided by Ellen Bales
Categories Savory Pies
Time 2h5m
Number Of Ingredients 10
Steps:
- 1. In a large pot, cook meat, onion, flour, water and spices for at least 1-1/2 hours or until meat is very tender.
- 2. Refrigerate mixture until you can skim the fat off the top.
- 3. Prepare pie crust and fill bottom crust with meat mixture.
- 4. Cover with top crust and crimp; cut vent holes in top.
- 5. Bake in a preheated 375-degree oven until crust is golden brown, about 25-35 minutes.
SCOTTISH MEAT PIE
This is my version of a meat pie found in Salt Lake City (Morrison Meat Pie), It has been a well known meat pie in our area, but not found in other areas. We serve them in a bowl, covered with a beef broth or chili with beans. They are absolutely delish.
Provided by jxidascooking
Categories Main Dish
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- To make pie pastry, bring butter and water to boil in saucepan. Put flour and salt in a basin, make a hole in the middle. Pour boiling water and butter into hole. Mix until cool enough to handle. Form into a ball. Turn on to a floured board, knead well, and pat into a flat shape. Divide into six pieces, or two large pieces to roll out & cut circular pieces. Mold pastry up in the sides of ring or pan to 3 inches high to make filling holder. Roll out saved sections, cutting them into rounds to fit filling holders. Roll pastry as thin as you want, lay onto a muffin ring or large muffin pan, cut excess pastry leaving enough to fold to center of ring or muffin pan. Mix all filling ingredients together, divide into 6 or 8 portions and fill pastry. Make a slit in center of each top to let steam out. Brush tops with milk or beaten egg. Bake at 250°F for 30 minutes on baking sheet Raise oven to 350 F, bake another 15 minutes
Nutrition Facts : Calories 644 calories, Fat 25.036135 g, Carbohydrate 78.0419330555556 g, Cholesterol 54.1483333333333 mg, Fiber 3.86121669729551 g, Protein 24.2452358333333 g, SaturatedFat 7.52559833333333 g, ServingSize 1 1 Serving (261g), Sodium 738.193972222222 mg, Sugar 74.1807163582601 g, TransFat 3.79408833333334 g
SCOTTISH STEAK PIE (WITH PUFF PASTRY TOPPING)
A traditional Scottish steak pie with a puff pastry top.
Provided by Christina Conte
Categories Main Courses
Time 1h45m
Number Of Ingredients 8
Steps:
- Sauté the onion in some oil until translucent. Remove from pan and set aside in a small bowl.
- In the same pot or pan where the onion was sautéed, add half of the beef cubes and sear quickly until lightly browned. Remove, then repeat with the other half.
- When the second half is ready, add all the meat and the onion back into the pot. Add about 8 oz of beef stock or water, bring to a boil. If using water, add a tablespoon of Better Than Bouillon or 2 beef OXO cubes. Simmer for an hour or so, or pressure cook for about 20 minutes. Taste the gravy and add salt and pepper to taste.
- Preheat the oven to 400º F (200º C).
- Empty the filling into a square 8x8 or 9x9 baking dish. Wet the edges, then place a sheet of puff pastry (I like Trader Joe's all butter puff pastry) which has been rolled out to the size of the pan, over the dish. Stick the edges to the pan. Cut a vent hole in the center, and brush with slightly beaten egg white.
- Bake for about 30 minutes or until the puff pastry is well risen and golden brown.
- Allow to cool slightly, then slice into 6 pieces and serve with mashed potatoes, or chips (thick fries) and your choice of green vegetable (peas are the usual choice).
- You can serve with more gravy if you desire, or just add some HP Sauce.
Nutrition Facts : Calories 355 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 51 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 774 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SCOTCH MEAT PIES
Steps:
- Method: Create the filling by mixing the minced (ground) lamb, spice and seasoning. Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids. Fill the cases with the meat and add the gravy to make the meat moist. Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape). Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.
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- Put all of the ingredients, except for the pastry, into a large bowl and mix well, preferably with your hands.
- Divide the pastry and meat mixture into six equal portions. Roll or cut (if using puff pastry) each piece of pastry into an oval or circle about six inches in diameter, and about quarter of an inch thick.
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- Divide pastry into 6 equal portions; roll each portion into a circle, 8 inches in diameter. Place 3/4 cup beef mixture on each pastry circle. Dot with 1 teaspoon butter, and sprinkle with 1 teaspoon water. Fold pastry circle in half, making edges even. Using a fork, press edges of pastry together to seal. Brush each pie with milk.
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4.6/5 (10)Total Time 1 hr 5 minsServings 6Calories 616 per serving
- Add the meat and onion and cook, stirring occasionally to break up the lumps, until the meat is cooked through and the onions are translucent.
- Cook for 3 more minutes. Season with salt and pepper to taste, then remove from the heat and set aside to cool while you make the pastry., To make the pastry: In a large bowl, whisk together the flour and salt.
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4.6/5 (29)Total Time 4 hrsCuisine ScottishCalories 724 per serving
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SCOTCH PIES RECIPE - BBC FOOD
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Category Main Course
- Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies.
- For the filling, mix all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls.
- To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the flour in a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon.
- Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm/7in circle, about 5mm/¼in thick.
- Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm/1¾in.
- Put the pies on the baking tray and cut a steam hole in the centre of each. Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes.
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4.5/5 (41)Total Time 1 hr 30 minsCuisine ScottishCalories 315 per serving
- Add Worcestershire sauce, beef stock, nutmeg, salt and pepper and cook over medium heat until sauce begins to thicken.
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