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Roasted Beet Velvet Hummus Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Elina
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 25 mins
  • Yield: 4 traditional-sized Scotch pies 1x
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: British

Description

These traditional Scotch pies are a delightful comfort food, featuring a savory minced lamb or beef filling seasoned with warm spices, all encased in a buttery, flaky pastry crust baked to golden perfection. Perfect as a hearty main dish for any occasion, they bring a taste of classic British cuisine to your table.

Ingredients

Scale

Filling

  • 500 g minced lamb or beef
  • 2 medium onions, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 cup beef or lamb stock

Pastry

  • 500 g plain flour
  • 250 g lard or vegetable shortening
  • 150 ml water

Finishing

  • 1 egg, beaten, for glazing
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (355°F) to ensure it reaches the correct temperature for baking the pies evenly.
  2. Prepare Filling: In a large mixing bowl, combine minced lamb or beef with finely chopped onions, salt, ground white pepper, ground nutmeg, ground allspice, and beef or lamb stock. Mix thoroughly until all ingredients are well incorporated.
  3. Melt Lard: In a saucepan, heat the water and lard together until the lard melts completely, then remove the pan from heat.
  4. Make Dough: Place plain flour in a large bowl and make a well in the center. Pour the warm lard and water mixture into the well and mix with a wooden spoon until dough begins to form.
  5. Knead Dough: Transfer the dough to a floured surface and knead gently until it becomes smooth and pliable, ensuring an even texture for the pastry.
  6. Divide Dough: Separate the dough into two portions: two-thirds for the pie bases and one-third for the lids.
  7. Form Pie Bases: Roll out the larger dough portion and line each pie tin with the dough, pressing firmly into the corners to create a sturdy base.
  8. Fill Pies: Spoon the meat mixture evenly into each pie shell, pressing down to remove any air pockets and ensuring a compact filling.
  9. Prepare Lids: Roll out the remaining dough for the lids and place over the filled pies. Crimp edges securely to seal, trim excess dough, and cut a small hole in the center of each lid to allow steam to escape during baking.
  10. Glaze Pies: Brush the tops of the pies with beaten egg to give a glossy, golden finish once baked.
  11. Bake: Place the pies in the preheated oven and bake for 40-45 minutes or until the pastry is golden brown and the filling is cooked through.
  12. Rest and Serve: Allow the baked pies to cool slightly for about 10 minutes to set before serving, enhancing their texture and flavor.

Notes

  • You can substitute beef for lamb or a mix of both depending on preference.
  • Use vegetable shortening if you prefer a non-animal fat option for the pastry.
  • Ensure the small hole in the pie lid is not too large to prevent filling from leaking but sufficient for steam to escape.
  • Resting the pies before serving helps the filling set and improves slicing.
  • Leftover pies can be refrigerated and reheated in the oven for best results.

Find it online: https://recipes.mbeams.com/roasted-beet-velvet-hummus-cups/