Are your nostrils aquiver and tingling as well
At that delicate, luscious ambrosial smell?
Yes they are, I can tell.
I can’t make meat pies without getting that song stuck in my head!
I had this recipe further down in the queue, but it was a favorite of my dad, who passed away on Saturday night, and I’m surrounding myself with things that make me think of him and smile — specifically the music he listened to and the food he liked to eat, because music and food are not only my passions, but the areas in which my father and I connected most. Daddy was proud of his Scottish heritage, and it made him really happy when I recreated dishes that reflected our roots. Look for my haggis recipe (mostly via Alton Brown) later in the week.
Scottish Meat Pies
- 1 lb ground lamb
- 1 tsp Worchestershire sauce
- 1 small onion, grated
- 1 c oatmeal (I use steel cut oats)
- 1/2 c beef broth
- 2 cloves garlic, minced
- 1/2 tsp nutmeg
- 4 c. flour
- 1 c. water
- 1/2 c lard
Preheat oven to 250°F. For crust, bring water and lard to a boil and simmer until lard is melted. Put flour in a bowl, make a well in the middle, and add water & lard. Mix until it forms a ball, divide into 1/3 and 2/3. Press 2/3 into 8 small ramekins; reserving 1/3 for top crust. Mix all filling ingredients, divide and fill crusts. Top with reserved crust, sealing edges well. Cut a slit (or several) in the top crust and brush tops with beaten egg. Place ramekins on a cookie sheet and bake for 30 minutes at 250°F, then raise the oven temperature to 350 for 15 minutes longer.
I like to serve them with bashed neeps (boiled turnips, mashed with butter.) My mother finds that the turnips don’t bother her stomach (read: make her gassy) when I boil them with an equal amount of carrots. I also like to eat my meat pies with brown catsup, e.g. Heinz’s HP Sauce.