Scottish Steak Pie Food

STEAK PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

SCOTTISH MEAT PIE

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.

STEAK PIE WITH SAUSAGES AND MUSHROOMS

Steps:

• Preheat the oven to 325° F. You'll need a 9 x 13 inch oven safe casserole dish.
• Cut the chuck roast into cubes about 1 1/2-2 inches
• Place the chopped beef and flour into a bowl.
• Toss the beef until covered evenly in the flour.
• Heat half of the oil in a large pan- at least 10 inch wide- over a high heat.
• Gently drop in half of the beef and sear on each side until brown and crispy around the edges (about 2 minutes per side).
• Transfer the seared beef to a plate and repeat with the remaining meat. Set beef aside.
• To the same pan as you seared the beef, fadd the onion and garlic. Cook until the onion starts to get soft over a medium heat, about two minutes.
• Add ½ cup of the beer and deglaze the pan by scraping the bottom with a wooden spoon. Simmer for 2 minutes.
• Add the Worcestershire Sauce, tomato paste, sugar, rosemary and stir.
• Add the remaining beer and the beef broth. Season with the salt and pepper.
• Add the mushrooms, bratwurst and the seared beef and stir to combine.
• Transfer the filling to the pie dish.
• Bake in the oven for 2 hours, covered with foil.
• After 2 hours, cook for a further 30 minutes uncovered.
• Take the pie out of the oven and dissolve the cornstarch with the water. Add it to the pie filling and gently stir through.
• Raise the oven temperature to 400 degrees F.
• Unroll the pastry from its package into a rectangle that will be large enough to sit on top of the filling.
• Lift the pastry onto the pie and brush it with the beaten egg. Score lightly with a knife in a diagonal form to make a cross hatch pattern.
• Place the pie back into the oven and bake for another 20-30 minutes or until the pastry is a deep golden color and has risen up a little. Don't worry if you take it out earlier, the filling is already cooked so it just depends on how dark and crispy you want your puff pastry.
• Let rest for 5 minutes before serving.

AUTHENTIC SCOTCH PIE RECIPE

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.

SCOTTISH STEAK PIE (WITH PUFF PASTRY TOPPING)

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.

SCOTTISH STEAK PIE

Steps:

• Let the meat warm up to room temperature before cooking it, about 30 minutes. Then, toss the chunks of stewing beef with the flour, salt, and pepper until coated.
• Heat the olive oil in a Dutch oven over medium-high heat until shimmering, then lower the heat to medium-low. Brown the beef in small batches, removing the browned pieces to a bowl as you go. Turn the pieces when they no longer stick to the pan.
• Turn the heat back up to medium-high and add the sliced onions and a little of the broth. Stir and cook the onions for a few minutes, until they have softened.
• Add the tomato paste, Worcestershire sauce, mustard, and the remaining broth. Bundle together the sprigs of fresh thyme and parsley and use kitchen twine to tightly tie them into a bouquet garni. Add the herbs and bay leaf to the pot and stir well to combine the ingredients.
• Bring to a boil over medium-high heat, then turn down the heat to low and simmer for 2 to 2 1/2 hours, or until the meat is very tender.
• Remove the bouquet garni and bay leaf, then pour the stew into a 6-cup pie dish and set aside to cool. This step is important, as a steaming hot filling will melt the butter in the puff pastry. You can even refrigerate the filling overnight at this stage if desired.
• Once the stew is no longer hot, brush the edge of the pie dish with beaten egg and cover the filling with the puff pastry. Press the edges down to seal and trim off the excess pastry. Brush the whole top with beaten egg and cut several vent holes.
• Bake at 400 F for about 35 minutes, or until the crust is well browned. Let the pie cool for 15 minutes before serving. Enjoy with mashed potatoes and boiled peas.