I enjoy making food that other’s can enjoy. Recently I embarked on a journey to make “Traditional Scotch Meat Pies” for some very Scottish people. I definitely would not have succeeded without the help of my husband this time, and they weren’t scotch pies as we know them, but these hearty little pastries filled with delicious meaty goodness were quite good nonetheless. This recipe is a Sunday afternoon kind of recipe, and makes plenty for freezing and re-heating. They’re great in lunches, and the pastry is super easy, you cannot mess this pastry up. We are definitely going to try this recipe again.
Start with the hot milk pastry. Cut the lard into small-ish chunks. In a medium saucepan, over medium heat, combine the milk and the lard, heating until it is almost boiling.
Combine the salt and the flour, then slowly add the hot milk to the flour mixture, stirring with a wooden spoon until a dough forms. Or if you have a food processor, the big ones, not like a magic bullet, you can combine the flour mixture and hot milk, pulsing until a dough forms into a ball.
Flour your counter. Form the dough into a disc shape and let it rest for about 20 minutes, or until cool. Once the pastry is cool, you can wrap it and refrigerate it up to two days, but you have to let it come to room temperature first.
In a small skillet, heat the oil and fry the onion until it is golden. Set aside and let it cool.
In a large bowl combine the beef (and lamb if using), salt, pepper, garlic, onions, sage, basil, parsley, Orgasmic Onion, and Bone Dust. Use your hands to ensure that the ingredients are well combined. Refrigerate until needed.
Preheat the grill to 325°F, prepare for indirect grilling.
Divide the pastry as evenly as possible. You can use a muffin tin for “two bite” meat pies, or you can make 4-inch meat pies. We tried both ways.
For “Two Bite” Meat Pies – Push the pastry into greased muffin cups, making the pastry about 1/4-inch thick, then fill them 3/4 of the way full with the meat mixture. Roll a round top 1/4-inch thick and place over the meat. Fold and pinch the edges of the top and sides together and poke a hole in the top of the pastry for venting.
For 4-inch Meat Pies – Roll the dough out to about 1/4-inch thick. Using a glass that is about 4-inches at the base with straight sides, or one of the old school flat sided measuring cups, form the pastry around the cup. Make sure to flour the cup well before doing this so that the pastry comes off. You may also want to refrigerate the cups as you make them. When you have all the cups made, fill them 3/4 of the way full with the meat mixture, top with rolled pastry and pinch the edges together. Use a toothpick to make a vent in the top.
Prepare the egg wash by beating an egg with 1 tbsp. of milk. Brush the tops of the pastries.
Bake for 35 to 40 minutes or until a meat thermometer reads 160°F.
When done, let the pies cool for at least 10 minutes before serving. Or let them cool completely before storing in airtight containers. Reheat in the microwave for 1 to 2 minutes if not frozen, bake at 325°F for 25 to 30 minutes from frozen.
These pies are incredibly tasty, but they weren’t quite the REAL scotch meat pies I was going for. These are great for lunches and quick dinners. I recommend serving these with a hearty green salad and some beef gravy.
Fresh vegetables and grilled beef make up the bones of this dish, but watch out, it bites back! I really suggest that you serve your Ghost Pepper Chili with a dollop of sour cream, some cheese or a tall and cold glass of milk.