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Scottish Meat Pie

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Ingredients
For pie crust
  Shortening 3⁄4 Cup (12 tbs)
  Flour 2 1⁄2 Cup (40 tbs)
  Salt 3⁄4 Teaspoon
  Cold water 1⁄3 Cup (5.33 tbs)
For filling
  Minced onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Lean ground beef 1 Pound
  Condensed cream of mushroom soup 1 Can (10 oz)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

1.
Make the crust first.
Cut 2/3 of the shortening into the combined flour and salt and blend until well mixed.
Cut the balance of the fat into the flour coarsely.
2.
Sprinkle the water, 1 teaspoon at a time, over the flour mixture and mix into dough.
Continue this process until the dough is smooth.
3.
Roll out a little more than half of the dough and line a deep pie plate.
4.
To make the filling, cook the onion in the butter until soft.
Add the meat and cook, stirring, until it is beginning to brown.
Blend in the soup and seasoning and heat well.
Turn into the pastry-lined pie plate.
5.
Add the top crust, seal the edges, and prick well to let steam escape.
Bake 40-45 minutes in a hot oven, 425°, or until golden.
Serve hot or well chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Meat
Interest: 
Everyday
Cook Time: 
45 Minutes

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