Perfect for a leisurely lunch, the Dogs is a firm favourite. Their delightfully short menu has a new edition: Musselburgh Pie – perhaps one of the original surf and turf recipes?
David Ramsden, Owner of the dogs and James Scott, Head Chef came across the recipe in a cookbook in a second hand shop in the City. ‘A Caledonian Feast’ by Annette Hope published in the late 1980s. The Musselburgh Pie recipe involves rolling sliced steak around mussels to create a hearty, filling dish – ideal for the winter months. The recipe came from housewives who sourced mussels from the River Esk in the early 1800s when they were in abundance, as an economical way to bulk out their pies!
David and James have shared the recipe with us – personally I am going to the Dogs to try it first!
- 1½ lb (750 gr) rump steak, beaten and cut into pieces about 2 x 4 in
- 2 medium onions, finely chopped
- 2 tbsp oil
- ½ pint water (250 ml)
- salt and pepper
- 2 tbsp chopped parsley
- 1 tbsp seasoned flour
- 3 lb fresh mussels (1.5 kilo mussels)
- 1½ oz beef suet (40 gr)
- ½ lb puff pastry (250 gr)
- Steam mussels, cool, remove from shells
- Fry onions in oil till golden
- Lay out meat and put 3 mussels and small amount suet in each slice
- Season and roll up, dip in seasoned flour
- Place in pie dish, sprinkle with chopped parsley
- Add onions, cover with water
- Cover with foil and cook for 1½ - 2 hours @180 Celcius
- Leave to cool a little then place pastry on top
- Cook until golden brown.
110 Hanover Street
0131 220 1208