Scotch Meat Pies

Thursday, February 7, 2013

Every year the poet Rabbie Burns is celebrated in many parts of Scotland for his legendary prose and charismatic personality. He was a drinker of talent and lived a short life of romantic excess; a true role model. I was introduced to the celebration of his birthday by my Scottish neighbor Dave and for the past three years I have been enjoying one of the best parties around. To attend you must perform or entertain the crowd in some way - being surrounded by talented people makes this quite impressive, however, my personal contribution involves brewing scotch ale and/or baking some traditional meat pies.

allgrains.net - Scotch Meat Pies - Traditional meat pies from Scotland often enjoyed during a Robert / Rabbie Burns party.

MoreBeer! Absolutely Everything!


Though these pies will keep for days on the shelf cold, they are best served hot and/or with an egg on top! Make them your own, just as I did.

Ingredients
Filling
1 lbs ground meat (lamb or combo of pork/beef)
16 oz dark stock (or beef stock)
*1 tbs demi-glace if available
1 white onion, diced small
1/4 flour
1 cu frozen peas
4 cloves garlic, minced
1 tsp pepper
2 tsp salt
1 tsp nutmeg
1 tsp allspice
Dough
4 cu flour
1.5 - 2 sticks butter
1 tsp salt
6 oz hot water

Procedure
Cook onions down, add garlic then peas. Cook until soft and slightly brown then add the meat and spices. Cook through completely, drain and set aside. Use 3 tbs of the fat and all the flour to make a brown roux, mix in stock and demi and make a gravy, let cool.

allgrains.net - Scotch Meat Pies - Traditional meat pies from Scotland often enjoyed during a Robert / Rabbie Burns party.

For the dough, mix salt, flour and butter until crumbs form, then add in water, stirring with a spoon until it comes together; finish with hands. Roll out to thin sheets (1/8-1/4” thick) and cut with a glass that is bigger than a muffin tin opening. Use larger rounds on the bottom to make pie ‘bases,’ add filling and a scoop of gravy then cover with a smaller round of dough. Pinch the edges so they stand up then fold them into themselves, creating a pleated crust. Poke holes in the pies to allow steam to escape.

Cook at 300 F for 30 to 45 minutes then enjoy with friends and the poetry of Burns.

Cheers-


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