Scottish Meat Pies

Scottish Meat Pies

  • 2 pounds beef, in ½-inch cubes
  • 3 carrots, in ¼-inch dice
  • 4 potatoes, in ¼-inch dice
  • 1 leek, chopped
  • 1 clove garlic, minced
  • Beef broth, optional
  • Worcestershire sauce, salt and pepper to taste
  • Pastry
  • 3 cups flour
  • 1 ½ cup vegetable shortening
  • 1 beaten egg
  • 5 Tbsp cold water
  • 2 tsp vinegar

Marinate the meat for several hours in the Worcestershire sauce. Brown with the garlic and a bit of butter. Add beef broth or water just to cover, and simmer until cooked through. Add vegetables and simmer until heated through but not soft. Remove from heat and cool.

Cut the shortening into the flour, then add the liquid ingredients for the pastry. Stir until it pulls together, then form a ball and let rest, covered, in the refrigerator about 20 minutes. Divide pastry into 10 pieces. Roll each into a circle. Place crust on baking sheet and spoon about ½ cup of meat and vegetables into the middle. Fold the crust over to form a half-circle and crimp to seal. Cut a small vent in the top. Bake in a 400° F oven until pastry is golden, about 30 to 40 minutes. Serve hot with brown gravy.

Meat pies can be frozen before baking. To heat frozen pies, place on baking sheet and bake until pastry is golden, about 40 to 50 minutes. Serve with brown gravy.

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