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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ---To Make The Filling---. | 2. Place the meat into a pan, stir over low heat until it is well browned; drain off any surplus fat. | 3. Add crumbled stock cubes, 12 fluid ounces water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, and simmer gently for 20 minutes, and then remove from the heat. | 4. Combine extra 2 fluid ounces water and flour, stir or whisk until the flour mixture is smooth. | 5. Add the flour mixture to the meat, stir until combined. | 6. Return to the heat, stir until the meat boils and thickens. | 7. Add soy sauce (to give brown colour), stir until combined. | 8. Simmer, uncovered, 5 to 10 minutes, and then remove from the heat and allow to become cold. | 9. ---To Make The Pie Bases---. | 10. Sift the flour and salt into a bowl. | 11. Place the water and drippings into a saucepan, stir until the drippings melt; remove from heat. | 12. Make a well in the centre of the dry ingredients, add the liquid, stir until combined. | 13. Turn out onto a lightly floured surface, knead lightly. | 14. Roll out the pastry to line eight greased single-serving pie tins. | 15. Cut the excess pastry around the sides using a sharp knife. | 16. Fill the centres with the cold meat filing. | 17. ---To Make The Pie Crusts---. | 18. Roll out the puff pastry on a lightly floured surface, cut out rounds for the tops of pies, using a saucer as a guide. | 19. Wet the edges of the base pastry, and then gently press the tops into place; trim around the edges with a sharp knife. | 20. Brush the tops with combined egg-yolk and water. | 21. ---Down To The Wire---. | 22. Bake the pies at 425°F for 5 minutes or until golden brown, and thenreduce the heat to 350°F and cook for a further 10 minutes. | 23. ---The Extra Pies---. | 24. Freeze unbaked pies individually. | 25. To cook, allow to thaw completely and bake as above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin	1 1/2		ground	768.4017	0.0	155.5844	11.628
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
beef bouillon cube	2	teaspoons	powdered	-	-	-	-
salt pepper				-	-	-	-
water	12	fluid		0.0	0.0	0.0	0.0
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
plain flour	2	tablespoons		-	-	-	-
water	2	fluid		0.0	0.0	0.0	0.0
plain flour	2	cups		-	-	-	-
water	2/3	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
meat dripping	2	ounces		504.06300000000005	0.0	0.0	55.9005
puff pastry	1	package		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
water	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.