Inverness Mince Pies
|Ground chuck/Round steak||2 Pound, minced|
|Margarine/Bacon dripping||2 Tablespoon|
|Onions||2 , chopped|
|Salt||1 1⁄2 Teaspoon|
|Warm water||3 1⁄2 Cup (56 tbs)|
|Fine rolled oats||3 Tablespoon|
|Pastry||1 (For Meat Pie)|
|Egg||1 , beaten|
Stir-fry the beef in hot dripping until the pan is a rich brown color.
Add the next five ingredients and stir to dissolve brown bits, then cover and simmer for about 1 1/2 hours.
Stir in the oats and bring to a boil, stirring constantly.
Taste for seasoning and dilute the consistency with a little boiling water if you wish.
Remove bay leaf and chill.
Roll out the pastry, 1/8 inch thick, on a floured board and cut into 10 or 12 large circles to fit individual pie or large tart tins.
Fill three quarters full with the mince and brush top edges with beaten egg.
Roll out remaining pastry and cut into circles to fit the tops of the pies.
Remove a quarter-inch hole from each.
Cover mince with these circles and pinch edges together.
Trim if necessary.
Bake at 425F for 30 minutes.
Pour a teaspoon of whisky through the hole in each pie.
Continue baking at 350F for 10 minutes.