Musselburgh Pie
Total time
Author: Edinburgh Foody
Recipe type: Main Course
Cuisine: Scottish
Serves: 6
- 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.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2011/01/24/quick-bites-the-dogs-surf-and-turf/
3.5.3208