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Scottish Meat Pies

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ready in: 1-2 hrs
serves/makes:   10

recipe id: 3652
cook method: oven, stovetop

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2 pounds beef, in 1/2" cubes
3 carrots, in 1/4" dices
4 potatoes, in 1/4" dices
1 leek, chopped
1 clove garlic, minced
Worcestershire sauce, salt, and pepper to taste


3 cups flour
1 1/2 cup vegetable shortening
1 beaten egg
5 tablespoons cold water
2 teaspoons vinegar


Cut the shortening into the flour, then add liquid ingredients. Stir until it pulls together, then form a ball and let rest, covered, in the refrigerator about 20 minutes. Roll out and use as desired. Marinate the meat for several hours in the Worcestershire sauce. Brown with the garlic and a bit of butter. Add beef broth or water just to cover, and simmer until cooked through. Add vegetables and simmer until heated through, but not soft. Remove from heat and cool.

Prepare a recipe of pastry and divide into as many pies as you will need (one recipe will yield about 10 good-sized pies). Roll dough into a circle. Place crust on a baking sheet, and spoon about 1/2 cup of meat and vegetables into the middle. Fold the crust over to form a half-circle and crimp to seal. Cut a small vent in the top (we like to mark each person's pie with their initial). Bake in a 400 degrees F oven until pastry is golden (about 30 to 40 minutes). This will bake the meat and vegetables to a very tender perfection! Serve hot with brown gravy (from a packet... I cheat).

Meat pies can be frozen before baking; wrap them well to prevent a loss of flavor. To heat, unwrap and place on baking sheet. Put directly into the heated oven without defrosting, and bake until pastry is golden (about 40 to 50 minutes). Serve hot with brown gravy.

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664 calories, 46 grams fat, 41 grams carbohydrates, 20 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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