Traditional Scotch Pies

Author: Canadian Living

Enjoy these hearty pies hot or the next day cold for lunch. They travel well, which makes them ideal for potluck events.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: Fall 2005

Ingredients

  • 3 eggs
  • Hot Milk Pastry recipe
Egg Wash:
  • 2 eggs
  • 1 tablespoon water
  • 1 tablespoon milk
Filling:
  • 1 teaspoon vegetable oil
  • 1 onion minced
  • 2 lbs lean ground lamb
  • 2 lbs lean ground beef
  • 2 lbs lean ground veal
  • 3 cloves garlic chopped
  • 1 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried savory
  • 1 teaspoon dried sage
  • 1/2 teaspoon allspice

Method

In saucepan, cover eggs with enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Remove from heat; let stand for 15 minutes. Drain and chill in cold water. Peel and cut each egg in half lengthways.

Filling: Meanwhile, in small skillet, heat oil over medium heat; fry onion, stirring occasionally, until golden, about 15 minutes. Transfer to bowl and let cool.

Add lamb, garlic, pepper, salt, savory, sage and allspice to bowl; mix well.

Meanwhile, divide pastry into sixths; shape into balls. Cut off one-third of each; set aside for tops.

On floured surface, roll out each of the remaining pastry balls into 8-inch (20 cm) circle; press into six 5-inch (12 cm) foil pie plates.

Divide meat mixture into 12 portions; press 1 into each pie shell. Place each egg half, cut side down, in centre. Press remaining meat portions over top to cover.

Egg
Wash:
To make egg wash, beat eggs with water or milk.

Roll out remaining pastry to 5-inch (12 cm) circles; cut 1/2-inch (1 cm) round hole in centre of each. Brush top edge of bottom pastry with egg wash. Place pastry circle on top; trim and crimp edges to seal.

Brush top with egg wash. Bake in bottom third of 325°F (160°C) oven until meat thermometer registers 160°F (71°C) when inserted in centre, about 1 hour.

Let stand for 15 minutes before serving.

(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap separately and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Unwrap and reheat in 375°F/190°C oven until hot, about 20 minutes.)


Nutritional facts Per serving: about

  • Sodium 824 mg
  • Protein 41 g
  • Calories 903.0
  • Total fat 54 g
  • Cholesterol 255 mg
  • Saturated fat 22 g
  • Total carbohydrate 60 g

%RDI

  • Iron 46.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Traditional Scotch Pies

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