STEAK PIE
This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!
Provided by JIMZGRL
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 764.9 calories, Carbohydrate 35.6 g, Cholesterol 146.5 mg, Fat 52.3 g, Fiber 1.9 g, Protein 36.5 g, SaturatedFat 16.6 g, Sodium 713.9 mg, Sugar 2.5 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
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
SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE
A wonderful recipe for traditional Scottish Steak Balmoral, as served throughout the region and at the famous "The Witchery" restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The "Old Hell Fire Club" used to hold their meetings in this historic sixteenth century building. Tips: We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Recipe makes a generous serving of whisky sauce--by all means, you may adjust proportions to suit your own tastes. Serve these steaks with steamed new potatoes, fries, or baked (jacket) potatoes, and seasonal greens or a tossed salad. Try to use a good Scotch whisky (single or blended)....I used Laphroaig 15 yo single malt which is usually reserved for special occasions....but this was phenomenal! ENJOY!
Provided by BecR2400
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
- Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
- Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
- Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!
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- Dredge the stew beef in the flour. In a 12" sauté pan, heat the oil over medium-high heat and brown the meat on all sides, in batches if necessary. Drain briefly on paper towels and put in the slow cooker.
- Add the sliced onions, herbs, salt and pepper to taste, and the stock and bring to a boil. Pour the stock mixture over the meat in the slow cooker. Cook on low for 8-10 hours (5-6 hours if on high)
- Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg.
- Bake the pie for around 1 - 1½ hours, until the crust is golden brown. If it is getting too brown, cover with aluminium foil. Serve hot.
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