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."Very satisfied and just like at the scottish games around the country. I added sliced mushrooms and it's great. Don't skimp on the spices/warchester and don't work the dough too much or it gets hard tough." - Boz240
Yield: 6 Ready in 1 hours, 30 minutes
88 people trying soon
Verified by stevemur
|1 FILLING; (this makes enough for about 6 Pies)|
|1 lb.ground lean beef; or lamb * free from fat, bone, gristle, etc.|
|1 tsp.Worcestershire sauce|
|3 tbspOnion soup mix; or (minced onion)|
|1 cupoatmeal or dry French bread crumbs|
|0.5 tspground nutmeg|
|0.5 cupstock (beef broth)|
|salt and pepper to taste|
|1 CRUST PASTRY; (this makes enough crust to fill10 or|
|1 lb.plain flour|
|1 cuphot water|
|0.5 cupbutter or margarine; (the original recipe called for lard.)|
Scottish Meat Pie Preparation
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
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