Scottish Meat Pie
|For pie crust|
|Shortening||3⁄4 Cup (12 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Lean ground beef||1 Pound|
|Condensed cream of mushroom soup||1 Can (10 oz)|
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.
Sprinkle the water, 1 teaspoon at a time, over the flour mixture and mix into dough.
Continue this process until the dough is smooth.
Roll out a little more than half of the dough and line a deep pie plate.
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.
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.