Scottish Meat Pies
Ready in 1 hour 30 mins
These are savory, flakey-crust pies filled with meat and steak sauce!
What else could a real man want?
Makes: 10 Pies
2 1/ 2 cups unbleached flour
1/ 2 cup butter
1/ 2 cup vegetable shortening (such as Crisco® )
1/ 2 teaspoon kosher salt
1/ 2 cup cold water
1 pound lean ground beef (85% lean or bet ter)
1 tablespoon kosher salt
1 teaspoon white pepper
1/ 2 teaspoon black pepper
2 tablespoons HP® steak sauce (A.1.® also works well)
2 tablespoons Worcestershire sauce
3 cups cold water
1 cup unseasoned breadcrumbs
Prep: 30 mins | Cook: 40 mins | Extra time: 2 0 mins, cooling
1. Preheat oven to 425 degrees F. Grease 10 cups in a jumbo muffin
2. Mix the flour, bu ter, shortening, and 1/ 2 teaspoon salt in a stand
mixture until there are no large pieces of butter remaining, and
the mixture resembles cornmeal. Mix in 1/ 2 cup cold water until
the dough comes together and there are no dry spots.
3. Turn the dough onto a floured worksurface, and roll to 1/ 4- inch
thick. Cut rounds out of the dough, and press into the jumbo
muffin tin. Roll the remaining dough into a ball and set aside.
4. Place the ground beef into a large mixing bowl, and season with 1
tablespoon kosher salt , white pepper , black pepper, steak sauce,
Worcestershire sauce, and cold water. Mix well with your hands
unt il completely blended. Mix in the bread crumbs.
5. Divide the meat mixture evenly among the muffin cups. Roll the
remaining dough 1/ 8- inch thick, and cut out lids for the pies. Cut
a small hole in the center of the lids for a vent , then place the lids
on the pies, pressing the edges to seal.
6. Bake in the preheated oven for 10 minutes, the reduce heat to
350 degrees F, and cont inue baking unt il golden brown, about 30
minutes more. Remove from the oven, and cool in the pan for 20
minutes before removing from the pan.
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