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Beet Hummus Cups

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4.1 from 63 reviews

These warm baked traditional Scotch pies feature a savory mixture of minced lamb or beef seasoned with aromatic spices, nestled inside a rich, buttery pastry crust. Baked to a golden brown, they make a comforting and hearty main dish perfect for any meal or gathering.

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

Dough

  • 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 right temperature for baking the pies evenly.
  2. Prepare Filling: In a large mixing bowl, thoroughly combine the minced meat, finely chopped onions, salt, ground white pepper, nutmeg, allspice, and beef or lamb stock. Mix well until all ingredients are evenly incorporated.
  3. Melt Lard: In a saucepan, gently heat the water and lard together until the lard has fully melted. Remove from heat promptly to prevent overheating.
  4. Make Dough: Place the plain flour in a large bowl and create a well in the center. Pour the warm lard and water mixture into the well and stir with a wooden spoon until the dough starts coming together.
  5. Knead Dough: Transfer the dough onto a floured surface and knead it gently until it becomes smooth and pliable, which helps develop the structure of the crust.
  6. Divide Dough: Divide the dough into two portions: two-thirds of the dough for the bases and one-third for the lids.
  7. Form Bases: Roll out the larger dough portion and use it to line each pie tin, pressing firmly into all corners to create an even base layer for the filling.
  8. Fill Pies: Spoon the seasoned meat mixture into the prepared pie shells, pressing down slightly to eliminate any air pockets.
  9. Create Lids: Roll out the remaining dough portion to form lids. Place these over the filled pies, crimp the edges tightly to seal the pies, trim excess dough, and poke a small hole in the center of each lid to allow steam to escape during baking.
  10. Glaze: Brush the tops of the pies with the beaten egg glaze to give them a beautiful 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 pies to cool slightly for about 10 minutes before serving, which helps settle the filling and enhances the texture and flavor.

Notes

  • You can substitute lamb with beef based on preference for a slightly different flavor.
  • Ensure the dough is not overworked to keep the pastry tender and flaky.
  • The small hole on the pie lid is essential to allow steam to escape and prevent soggy pastry.
  • Use fresh spices for the most vibrant flavor in the meat filling.
  • These pies can be made ahead and reheated for convenience.

Find it online: https://yumfoodusa.com/beet-hummus-cups/