Scotch Pie, Mutton Pie, another ancient recipe from the UK. Meat filled pies were the original fast food, the Pieman that Simple Simon met was not selling apple or cherry pies! They were made with a 'cold water crust' and easily held in one hand like a hamburger. I'm not so handy with the pastry and keep rolled up Pillsbury pie crusts on hand. My grocer often cuts Lamb legs in half and occasionally has a few steaks cut from the middle or a bit of 'stew' meat. It only takes 1/2 or 3/4 pounds of meat to do this and if you hate lamb you can use this to feed four people with one nice beef steak....
Ingredients
2 pie crusts
one medium onion, small dice
one medium to smallish potato, small dice
one lamb steak, diced 1/4 to 1/2 inch
one egg, beaten (not badly but you want to show it who's boss)
1 tablespoon worcestershire sauce
salt and pepper to taste
Put one pie crust in a 9 inch pie plate.
Mix all other ingredients and spread them on top of the first crust
Cover them with the second crust, seal the edges
Cut a few slits in the top crust to allow steam to escape or use a pie funnel
Place in preheated 350 degree oven for one hour.
For a prettier pie use two eggs and reserve enough egg to brush the top of the pie with.
Ingredients
2 pie crusts
one medium onion, small dice
one medium to smallish potato, small dice
one lamb steak, diced 1/4 to 1/2 inch
one egg, beaten (not badly but you want to show it who's boss)
1 tablespoon worcestershire sauce
salt and pepper to taste
Put one pie crust in a 9 inch pie plate.
Mix all other ingredients and spread them on top of the first crust
Cover them with the second crust, seal the edges
Cut a few slits in the top crust to allow steam to escape or use a pie funnel
Place in preheated 350 degree oven for one hour.
For a prettier pie use two eggs and reserve enough egg to brush the top of the pie with.