This is the Scottish name for a steak pie, and I DO NOT mean those minuscule, tasteless things you buy in the supermarket.
This is the kind of steak pie that mothers, grandmothers and butchers used to make.
This steak pie is still traditionally served at the ‘ringing of the bells’ (midnight) on Hogmanay. In Scotland, we ‘see in the New Year’ with a full steak pie dinner.
Served with mashed potatoes and peas (or vegetables of your choice).
Note: Ashet Pie Dish is a deep enamelled pie dish used in traditional Scottish cooking. Modern pie dishes are excellent substitutes.
- 1 lb (500g) topside steak (or casserole quality beef)
- Â½ lb (250g) link beef sausages
- Â½ lb (250g) ox kidney (optional)
- Quantity of Puff Pastry or 2 Frozen Puff Pastry Sheets
- 2 Tablespoons flour (plain or wholemeal)
- Salt and pepper
- Beef stock cube
- Medium freezer bag
- Heat oven to 200Âº C.
- Cut steak into cubes â Â½ inch (1.5cm) approx.
- Slice sausages into 1 inch (2.5cm) lengths.
- Put steak, sausages, (ox kidney if used), flour, salt and pepper into freezer bag.
- Hold the bag closed and shake to coat the steak and sausage.
- Put steak and sausage into ashet (deep pie-dish) and pour over enough beef stock to cover.
- Cover ashet with aluminium foil and bake in oven for approx. 1Â½ hours or until tender.
- Prepare pastry.
- Cut several strips of pastry to go round the edge of dish.
- Roll out rest so that it is big enough to fit dish.
- Take ashet from oven and grease/oil lip of dish.
- Put strips of pastry along edge.
- Brush with cold water.
- Place pastry on top and trim. (If you need to join, wet edges and press gently together).
- Replace pie in oven for 15-20 minutes until golden-brown.
|Amount Per Serving||%DV|
|Serving Size 11g|
|Recipe makes 4 servings|
|Calories from Fat 0||0%|
|Total Fat 0.05g||0%|
|Saturated Fat 0.02g||0%|
|Trans Fat 0.0g|
|Total Carbs 2.98g||1%|
|Dietary Fiber 0.1g||0%|