Scottish Mince Pie Recipes

SCOTTISH MINCE PIE

SCOTTISH MINCE PIE image

Categories Pie Beef

Number Of Ingredients 6

Ingredients

1 1/2 pounds lean ground beef
1 recipe - 1 large onion, minced
1/8 teaspoon beef bouillon granules
8 1/4 cups (divided) water
2 tablespoons cornstarch
1 recipe pastry for a 9 inch double crust pie

Steps:

Place the ground beef in a large pot and pour in enough water (about 8 cups) to cover beef. Boil until beef is cooked through. Drain.
Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
Preheat oven to 375 degrees F (190 degrees C). Roll out pastry to fit a 9-inch pie plate.
Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and puncture top.
Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

SCOTTISH MINCE PIE

Scottish Mince Pie image

My mother-in-law made this pie in Scotland. It is not a sweet mince pie, but it's easy to make, and a hearty dinner. I serve boiled parsley potatoes and a nice salad with this pie. My children always ask for this pie when they come home to visit.

Provided by Karen Barbour

Categories World Cuisine Recipes European UK and Ireland Scottish

Time 2h55m

Yield 8

Number Of Ingredients 7

Ingredients

1 ½ pounds lean ground beef
1 large onion, minced
⅛ teaspoon beef bouillon granules
4 cups water to cover
2 tablespoons cornstarch
¼ cup water
1 recipe pastry for a 9 inch double crust pie

Steps:

Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
Preheat oven to 375 degrees F (190 degrees C).
Roll out pastry to fit a 9-inch pie plate.
Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 24.1 g, Cholesterol 63.8 mg, Fat 32.6 g, Fiber 2 g, Protein 18 g, SaturatedFat 10.8 g, Sodium 304.1 mg, Sugar 0.9 g

SCOTCH PIE

Scotch Pie image

Traditional Scottish Pie best eaten on a cold winters day whilst watching Football and drinking Bovril, or served with chips n beans.

Provided by cruicky

Time 50m

Yield Makes Pies

Number Of Ingredients 0

Ingredients

Steps:

Melt the lard in the boiling water.
Sieve the flour into a warmed bowl.Make a well in the middle and mix in the hot fat and water mixture with a wooden spoon.
When the dough has coled a little - knead with your hands.When it is smooth and 'elastic' - leave in a warm place until firmer (but still elastic enough to roll out)
Roll out the pastry to around keeping it thin.Cut the pastry into 3- 4 inch round shapes or if you are using pie or muffin molds - to the correct size.Cut out enough circles for the top of the pies.
Mix the mince with the breadcrumbs and seasoning.
Add gravy to bind, and mix thoroughly
Fill the pie shells to 3/4 full.Add the top and seal.
Using a knife, make a couple of cuts in the centre of the pid to allow the steam to escape.Brush with milk to glaze.
Pre-heat the oven to 190 centigrade/ 375 F.Bake in the oven for 25 minutes or until golden brown.

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