The steak pie became the national New Year’s dinner dish in Scotland because New Year’s Day was not traditionally taken as a holiday, (Western society has only been celebrating New Year for the past 400 years.) Families were too busy to cook and bought big steak pies from their local butcher instead. It was in 1871 that Scotland declared January 1st as a national holiday and then wasn’t until 1971 that Scotland got January 2 as another bank holiday.
Butcher-bought steak pie remains popular today, I suspect partly because most Scots are too hung-over to think about cooking on New Year’s Day. Hogmanay & New Years Day is about more than seeing in the bells with a dram of whisky and the best New Year street party in the world, the traditional celebrations continue well into the next day. In fact, it’s probably partly due to the over indulgence of alcohol that the ritual Ne’erday dinner continues to be such a vital part of New Year for so many Scots. The Traditional Steak Pie is round or oval in shape, which symbolises the end of one year with the seamless beginning of the next.
I do like to make my own steak pie and this recipe dates back to my Grannies and Aunties recipes. They key to a good steak pie is the meat, good quality Scottish Beef is key and it’s important to slow cook until it falls apart. I always make the night before too, this allows the gravy/juices to soak into the meat for an amazing flavour.
500g Braising or Stewing Steak (rump steak is also good)
1 Large Onion, Chopped
1 Carrot, Peeled & Sliced
400ml Beef Stock
1-2 Tbsp Beef Gravy Granules
2 Tbsp Olive Oil
Salt & Black Pepper
2 Tbsp Cornflour
1 egg beaten for wash
1 Ready to Roll Puff Pastry
Heat 1 Tbsp oil in a large pan on medium to high heat. Pat dry the meat and coat with the cornflour and season. Brown the meat in the pan, remove with a slotted spoon.
Add 1 Tbsp oil to the pan and add in the onions, cook for a few minutes to soften and brown. Add back to the pan the meat and the carrots along with the beef stock, bring to the boil and reduce to a gentle simmer (very low heat), cover with a lid and slow cook for about 2 hours.
With a slotted spoon carefully remove the meat & vegetables and decant into an oven proof pie dish, with the gravy still in the pan add the gravy granules and mix through on medium heat to thicken up the gravy slightly. (You don’t want it too thick as it will thicken overnight) Pour the gravy over the meat in the oven dish, allow to cool, cover with foil and refrigerate overnight.
When ready to bake, roll your pastry out and using a pastry brush, brush egg wash around the edge of your pie dish, take the pastry and lay over the dish, pressing the edges to seal. Trim any excess pastry. (which you could use for a wee design) Using a knife, make a small hole in the middle to allow the steam to escape. Brush the pastry with the remaining egg wash and bake in a pre heated oven at 200 deg C for about 25-30 minutes or until the pastry is golden brown and cooked.
Oh Yummy! I had some left over puff pastry in the fridge, the weather was very rainy and cold outside, so nothing better than throwing together a home comfort bite to eat. I have had this recipe for scottish meat rolls for a while now, so decided to give it a go, thank you to christinas cucina .
Scottish Sausage Rolls are traditionally made with Beef, where as English sausage rolls are made with pork, which is the main difference. Then it’s your choice of spices that make it.
1 Roll of puff pastry (about 300g)
500g ground Scottish Beef
a little water
1 tsp sea salt
1/2 tsp black pepper
1 tsp rainbow peppercorns
3/4 tsp dried coriander
1/2 tsp nutmeg
1/2 cup of fine breadcrumbs
1 egg beaten for pastry.
Preheat your oven to 200 deg.
In a large bowl mix the spices, breadcrumbs and seasoning, then add in the meat. Pour in a little water and with your hands mix together, the mixture should hold together when squeezed, not too wet.
Place the puff pastry on a floured surface and cut into 5″ approx rectangles.
Take some of the mixture and roll into a sausage shape, lay onto the puff pastry 3/4 way down. With your finger wet the short edge of the pastry to help seal and roll up. Then with a fork crimp the seal along to seal. Make a few light cuts on top.
Place rolls onto a greaseproof tray and brush with the egg wash.
Bake for about 25 minutes.
Serve with chips & beans…..my personal fav for a proper home comfort meal.
Another quick yummy breakfast for a sunday morning. I always try to use up leftovers, so having some puff pastry left this is what I decided to do this morning. Again I used my lovely little Crisperplate to cook these. Have I told you how much I love this little bit of Technology?? I do love gadgets that simply work in your favour to help save time in the kitchen. You can get more information here
1 Roll of Puff Pastry
7 eggs (1 for wash)
Grated Cheddar Cheese (I used 1 tbsp per basket)
Salt & pepper
Flavourings as per your choice (I used smoked paprika, but you could use chives, chilli, parsley, the list is endless)
Preheat your Crisperplate for 2 minutes on Crisper setting.
Place a sheet of greaseproof on the plate once heated.
Roll out the pastry and using a round cutter, cut out 6 circles.
Using a smaller circle cutter, gently press into the middle of the circle pastry – dont cut right through. (This makes the outer edge of the basket)
Using a fork, press the centre to prevent it from rising too much. Brush with egg wash.
Place the pastry onto the crisper plate and cook for 4 minutes.
Remove and gently edge the inner circle using a spoon and press down to make bottom of basket.
Place your cheese into the basket and flatten, crack the egg in, gently using a knife pierce the yolk (this prevents it from popping) and season with your flavourings.
Place back into the Combi Oven and bake for a further 2.5 mins – 3.5 mins, depends how you like your eggs cooked. Serve. Yummy!
I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!
1 x roll of puff pastry (shop bought)
2 large spoonfuls of ricotta cheese
1 large spoonful of parmesan cheese
1 tsp nutmeg
handful of grated Mozzarella cheese
1 tsp oregano
1 red pepper, green pepper
1 red onion
tsp olive oil
Roll out pastry and place onto preheated crisper plate. (or tart tin)
Mix together, eggs, all cheeses, nutmeg, salt, oregano in a bowl
Slice courgette and carrot lengthways and wide, slice onion finely and peppers into circle shapes.
Spoon cheese mixture into the pastry tin or plate evenly
Sprinkle the red onion evenly over, place the pepper circles into mix.
Roll up your courgettes and carrots and place into the cheese mix to decorate evenly.
Glaze with olive oil on top of vegetables
Cook on Dynamic Crisp setting for 16 minutes or in an oven at 190 deg for 45 minutes
With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.
1 sheet of puff pastry
1 egg whisked for the wash
2 egg yolks
handful cherry tomatoes – halved
handful of spinach
salt & pepper to taste
Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
Brush the pastry with the egg wash.
Place the spinach in the square then the cherry tomatoes around the edge.
Place into a preheated oven at 190 deg for approx 10 minutes.
After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
I had some puff pastry left in the fridge and some cream, so, yep you guessed it…..cream puffs! Add a hint of lemon for an Easter flavour and voila……..Lemon Puffs were born! So Tasty, so easy, so happy!
1/2 sheet of ready made Puff Pastry
100ml double cream
1 tsp vanilla essence
Juice of 1 lemon and Zest
Preheat oven to 180 deg.
Roll out Puff pastry as thin as you can without breaking.
Using a knife cut into strip about 2 inch wide and the cut lengthways about 6 inch long. Place onto greaseproof paper on a baking tray. Sift some icing sugar over pastry and refrigerate for about 5 mins.
Remove from fridge and bake for 10 mins or until golden brown and puffed up.
Allow to cool.
Meanwhile, to make cream, pour cream into a bowl, add icing sugar, vanilla essence and lemon juice and zest whisk until stiff and glossy.
Using a spatula put cream into a piping bag and then pipe dollops onto half of the puff pastry and using the other puff pastries make a stack, sift some icing sugar over and finish of with remainder of cream. You can do any design you like.
I made these for my mum as she loves apple and cinnamon and a wee treat now and then. I first saw these on Pinterest and just had to give them a try. Not only do they look amazingly good they taste fantastic. Would be lovely served with some ice cream or cream.
Ready rolled Puff Pastry
2 tbsp Apricot Jam
2 Pink Lady Apples
Flour for rolling pastry
Juice from 1/2 lemon
little icing sugar to decorate
Firstly preheat oven to 180 deg.
Cut apples in half and remove core and any seeds, very thinly slice the apples to make arch like shapes.
Fill a bowl 1/2 full with water and squeeze the lemon juice in, place the apple slices in the water and microwave on full power for about 3-4 minutes until apples are soft and flexible.
Remove and allow to cool.
Mix apricot jam with 1 tbsp water and microwave for 1 minute on full power. Remove and allow to cool.
Roll out your pastry thinly, and cut into strips about 6-8 inches long and 2 inches wide.
Spread a little of the Apricot Jam onto pastry.
Lay the apple slices along the pastry overlapping them slightly, but placing them only half way down.
Sprinkle with cinnamon powder for extra flavour.
Take the bottom of the pastry and fold up onto the apples.
Then very gently and not too tight, take one end and roll the pastry up.
Once rolled, place into a lightly greased muffin tin.
Bake in the oven for about 35-40 minutes, until cooked and slightly browned.
Place into cake cases and lightly dust with icing sugar and serve. Yummy!!