Scottish Meat Pies and Hallee’s “On the Fly” Dip

Scottish Meat Pies and Hallee’s “On the Fly” Dip

I spent the weekend with author Suzan Tisdale in her beautiful home near Peoria, Illinois, and the two of us whipped up a couple of Scottish recipes. We had SUCH A BLAST. Here is the recipe for the Meat Pies and my “On the Fly” Dip.

Check out the live videos we made while cooking:

 

INGREDIENTS:

FOR THE PASTRY:

2/3 . cup cold butter
2 tsp salt (Kosher or sea salt is best)
2 cups all purpose flour (unbleached is best)
4-6 TBS ice water
1 egg

FOR THE FILLING:

2 TBS extra virgin olive oil
1 lb cubed steak
1 large onion
1/4 cup chopped chives
1 tsp salt (Kosher or sea salt is best)
11/4  tsp powdered mustard
1/2  tsp ground pepper

HALLEE’S ON THE FLY SAUCE:

1/2  cup mayonnaise
1/2 cup plain yogurt or sour cream
2 TBS chopped chives
1 scallion onion
1/2  tsp dried dill weed
1/2  tsp salt (Kosher or sea salt is best)
1/4 tsp black pepper

SUPPLIES:

2 large bowls
2 small bowls
large skillet
sharp knife/cutting board
measuring cups/spoons
mixing spoons
pastry cutter or fork to work pastry
rolling pin
2-3 inch cookie/biscuit cutter
sheet pan
pastry brush

PREPARATION:

Preheat oven to 400° degrees F (200° degrees C)

Finely dice the onion

Chop the chives

Finely mince just the white part of the scallion

Cut the meat into 1-inch cubes

In a small bowl, beat the egg.

DIRECTIONS:

Heat the olive oil in the large skillet over medium high heat. Add the ingredients for the meat filling. Cook until the meat is browned and the onions are tender.

While the meat is cooking, mix the flour and salt together for the pastry. Cut the butter into the flour until the mixture resembles crumbs. Add the ice water, 2 tablespoons at a time, until the dough comes together in a ball. Roll until 1/4 inch thick. Cut with a 2 to 3-inch biscuit cutter. You should be able to make about 24 circles of dough.

Place about 2 heaping tablespoons of the meat filling in the center of one dough round (depending on size of dough). Place another dough round on top of that and, using a fork, pinch the ends together, making sure that they are well sealed. Prick a couple of holes in the top of the pie to allow steam to escape.

Place on a lightly greased sheet pan and brush each pie with the beaten egg.

Bake at 400° degrees F (200° degrees C) for about 20 minutes, or until the pastry is nicely browned.

While the pies are baking, mix all of the ingredients together for the sauce.

Serve pies with sauce.

 

YIELD:

12 pies

NUTRITION: ~*~
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

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halleeLOGOspinefinal


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One Response to Scottish Meat Pies and Hallee’s “On the Fly” Dip

  1. I had so much fun! I can’t wait to do this again. 😀 Thank you for posting the recipes!

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