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Steak Pie

This should be a great year to be a Scot, or of Scottish descent, as Homecoming Scotland 2009 commences with celebrations of the birth of our National Bard, Robert Burns, on 25 January. Some 300 events are in place to celebrate all aspects of being Scottish which should prove popular with Scots at home and visiting from abroad, including the largest ever Clan gathering in Edinburgh.

Unfortunately the new museum at Burns’ birthplace in Alloway, under the auspices of the National Trust for Scotland, will not be finished until 2010. But the National Trust has recently launched a website which will prove attractive to all those with an interest in Robert Burns.

Until the £21 million  museum opens in 2010, the Trust will publish online some 90 letters written by Robert Burns - letters to friends, colleagues, literary magazines and other companions which will give readers an insight into Burns’ ‘colourful life’.

Visit www.burnsletters.wordplace.com for the display of this material – the letters will appear online on the dates they were originally written. Several letters, including some to Clarinda, have already been published on the site. As a bonus visitors to the website will be able to leave their thoughts and comments underneath each newly added letter. The move by the National Trust is to be welcomed as it acts as a reminder that Burns is for everyday and not just a once a year celebration.

As we come to the end of The Daft days, this week’s recipe is a reminder of Scots all-time favourite dish at New Year – Steak Pie. Like Robert Burns, steak pie can be enjoyed all-year round!

Steak Pie

Filling
Ingredients:
1lb 8oz Stewing Steak; 1 onion

Method: Put a little oil in a frying pan and gently brown the steak and soften the onion. Place in a pan with 8 - 12 fl.oz. of gravy. Stew for 1hr 30minutes to 2 hours.

 

Flaky Pastry
Ingredients:
8oz Plain Flour; 4oz Margarine; 2oz Lard; cold water

Method: Sieve flour into mixing bowl, add margarine and chop into small pieces. Add water. Roll in a long strip and spread lard over evenly but not thickly. Fold in three; roll out again and spread lard repeating the process three times.

Put steak and gravy in pie dish, putting a pie funnel (if you have one) in the centre to release the steam. Roll out the pastry 1inch larger than the pie dish and cut a half inch wide strip from edge. Lay this strip around the edge of the pie dish first wetting the rim, press it to make it stick. Lay pastry over the pie and poke a hole in the centre for the funnel. Press around edge to make pattern. Any remaining pastry can be cut in leaves etc. to decorate the top, and a cuff around the funnel. Brush with beaten egg. Cook for 30 minutes approx at Gas 7-8; Electricity 450 - 475 deg. F.

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