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Scottish Meat Pie recipe?

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  #36 (permalink)  
Old 19th June 2009, 12:36
Dingwall Dingwall is offline
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supper pies - cold or hot finger buffet

Do you have any suggestions for the filling in supper pies?
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  #37 (permalink)  
Old 19th June 2009, 13:17
Polwarth Polwarth is offline
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I'm not sure what a supper pie might be? This thread is about 'Scotch' pies, aka meat pies aka mutton pies

I posted recipes for the two, traditional Scottish pies waaaaay back at the beginning of this thread.
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  #38 (permalink)  
Old 19th June 2009, 16:39
Dingwall Dingwall is offline
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dingwall

A supper pie is a smaller version of the standard size meat pie shell. They
are quite often served in a buffet setting. I am familiar with
conventional meat fillings and am seeking other fillings that may be in use
by others.
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  #39 (permalink)  
Old 15th September 2010, 03:00
MacKimmie MacKimmie is offline
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Quote:
Originally Posted by tom nangle View Post
well i am actually looking for a scotch pie pastry shell press ,hand operated for use in usa thanks

Greetings, Tom - I know that some time has passed since we last spoke, but life has thrown a few detours my way. All that aside, we are in our new facility and will be offering our Scotch Meat Pie Shells for sale to the public once again. If there is still interest on your part in purchasing the shells, please message me via the site and I will discuss pricing, etc.

Also, check mackimmies.*** as our website will be fully functional in the coming days.
Thank you again for your continued interest.

**Agonybag - If your still out there, message me via the site. I would like to catch up with you as well!!!!


Taken out email address for safety...the members can send you a private message via the site, you receive an email if one is sent.

You could send both members a pm yourself if they allow them.

Last edited by Babz; 15th September 2010 at 23:46.
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  #40 (permalink)  
Old 19th September 2010, 10:46
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Lachlan09 Lachlan09 is offline
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Jake the Pikey has an excellent recipe for Beefy Bakes !
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  #41 (permalink)  
Old 9th March 2012, 01:08
Dingwall Dingwall is offline
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Originally Posted by Dingwall View Post
Do you have any suggestions for the filling in supper pies?
crab au gratin, low country au gratin ( crab, shrimp, onion, sausage),
stewed apples -
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  #42 (permalink)  
Old 20th March 2012, 12:24
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Lachlan09 Lachlan09 is offline
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Originally Posted by McAllen View Post
I am an exiled Glaswegian living in deep South Texas with absolutely no culinary skills.

I have been spectacularly unsuccessful in being able to purchase a decent steak pie in America and have now decided that the only option is to make it myself !!

The Steak Pies that my mother made (and, also, the pies that we purchased back in Glasgow) had a "doughy" pastry lining the pie dish as well as the puff or flaky pastry topping the pie. How dow you make this doughy pastry for the dish lining ?
I think the doughy effect just is the puff pastry not fluffing out in the sides and bottom, due to the lack of space to expand but mainly being against a moist filling. Sometimes you'll find pies with just a puff-pastry top crust and no bottom or sides.

If you use shortcrust pastry for the pie, you'll get a firmer bottom and sides (you can even blind-bake the base first to make sure and it'll make it a wee bit crispy if you like). I like beef mince pies done with shortcrust, but puff for steak pies and water-crust for mice pies (mutton)
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