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Scottish Meat Pie Recipe
|For pie crust|
|Shortening||3⁄4 Cup (12 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Lean ground beef||1 Pound|
|Condensed cream of mushroom soup||1 Can (10 oz)|
Serving size: Complete recipe
Calories 3779 Calories from Fat 1962
% Daily Value*
Total Fat 222 g341.4%
Saturated Fat 69.8 g349%
Trans Fat 20.2 g
Cholesterol 333 mg
Sodium 3812.6 mg158.9%
Total Carbohydrates 301 g100.5%
Dietary Fiber 10.2 g40.6%
Sugars 6.9 g
Protein 128 g256%
Vitamin A 15.4% Vitamin C
Calcium 9.6% Iron 133.3%
*Based on a 2000 Calorie diet
Make the crust first.
Cut 2/3 of the shortening into the combined flour and salt and blend until well mixed.
Cut the balance of the fat into the flour coarsely.
Sprinkle the water, 1 teaspoon at a time, over the flour mixture and mix into dough.
Continue this process until the dough is smooth.
Roll out a little more than half of the dough and line a deep pie plate.
To make the filling, cook the onion in the butter until soft.
Add the meat and cook, stirring, until it is beginning to brown.
Blend in the soup and seasoning and heat well.
Turn into the pastry-lined pie plate.
Add the top crust, seal the edges, and prick well to let steam escape.
Bake 40-45 minutes in a hot oven, 425°, or until golden.
Serve hot or well chilled.