Spiced Lamb Hand Pies, or Pie as it were…

I got this recipe from Bon Appetit, they usually come through with culinary some gold. this was no exception!
  • 3 tablespoons white wine vinegar (or white balsamic)
  • 3 tablespoons dried cherries and blueberries
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground turmeric
  • ½ pound ground lamb
  • 1 cup canned crushed tomatoes
  • ⅓ cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • Double recipe pie crust
  • All-purpose flour (for surface)
  • 1 large egg, beaten to blend

Directions:

Bring vinegar to a boil in a small saucepan. Add currants; set aside.

Heat oil in a large skillet over medium-high. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.

Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12” squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving ½” border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.

Bake until pies are golden brown, 30–35 minutes. Let cool slightly.

Note: Or, you can do it as a regular full size meat pie like I did.

Recipe Link: http://www.bonappetit.com/recipe/spiced-lamb-hand-pies

Scottish Meat Pies

This recipe came from a book called “The Southern Heritage: Sporting Scene Cookbook”, it’s from 1985.  It’s a great cookbook that offers stories and menus for a variety of international sporting events, such as The Carolina Cup, Turkey Calling Contest Dinner, The Audubon Society Barbecue, and Brunch before the Masters. This particular recipe is is recommended for the Scottish Highland Games Picnic.

Note: I doubled this recipe.

1/2 lb. round steak cut into 1/2 cubes

1 large potato, peeled and cubed

1 medium onion, chopped

1/2 c. diced carrots

1 tsp. salt

1/8 tsp. pepper

2 T. butter, divided

2 T. water, divided

milk

hot mustard (for dipping)

I added a bowl of sour cream too.

PASTRY:

3 c. flour

1 1/2 tsp. salt

1/3 c. lard (I used butter)

5-6 T. water

Directions:

Prepare the pastry by measuring dry ingredients, and cutting in butter.

Add water. Mix and then knead until smooth. divide into 6 balls, set aside.

Mix meat, potatoes, carrots and onion in a bowl, add salt and pepper.

Roll out the balls to about an 8 inch circle. Drop in a few spoonfuls of meat mixture, dot with butter and a small amount of water, fold over to create a semi circle and seal edges by pressing a fork along the rim.

Put all pies on a cookie sheet, brush with milk, and bake at 400 degrees for 50-55 minutes. Serve with mustard, and in my case sour cream.