Scotch Meat Pies

Scotch Meat Pies

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 and for the past many 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 daunting so my personal contribution involves brewing scotch ale and baking some meat pies.

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

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

4 cu flour
1.5 - 2 sticks butter
1 tsp salt
6 oz hot water

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.

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.