SCOTTISH MEAT PIE - BIGOVEN.COM
"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."
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Yield 6
Number Of Ingredients 13
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, FatContent 25.036135 g, CarbohydrateContent 78.0419330555556 g, CholesterolContent 54.1483333333333 mg, FiberContent 3.86121669729551 g, ProteinContent 24.2452358333333 g, SaturatedFatContent 7.52559833333333 g, ServingSize 1 1 Serving (261g), SodiumContent 738.193972222222 mg, SugarContent 74.1807163582601 g, TransFatContent 3.79408833333334 g
SCOTTISH MEAT PIE RECIPE - FOOD.COM
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.
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
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, FatContent 43.6, SaturatedFatContent 14.6, CholesterolContent 87.3, SodiumContent 712.3, CarbohydrateContent 47.2, FiberContent 4, SugarContent 0.7, ProteinContent 29.8
More about "scottish meat recipes"
BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 613 calories per serving
- Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- Squeeze the sausages out of their skins and into a bowl.
- Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
- Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
- Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
- Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
- Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.
BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 613 calories per serving
- Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- Squeeze the sausages out of their skins and into a bowl.
- Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
- Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
- Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
- Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
- Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.
BAKED HAGGIS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Buffet, Side dish, Supper
Cuisine Scottish
Calories 174 calories per serving
- To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
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