Musselburgh Pie
 
Preparation time
Cooking time
Total time
 
This recipe is courtesy of David Ramsden and James Scott at the Dogs restaurant, Edinburgh
Author:
Recipe type: Main Course
Cuisine: Scottish
Serves: 6
Ingredients
  • 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)
Instructions
  1. Steam mussels, cool, remove from shells
  2. Fry onions in oil till golden
  3. Lay out meat and put 3 mussels and small amount suet in each slice
  4. Season and roll up, dip in seasoned flour
  5. Place in pie dish, sprinkle with chopped parsley
  6. Add onions, cover with water
  7. Cover with foil and cook for 1½ - 2 hours @180 Celcius
  8. Leave to cool a little then place pastry on top
  9. Cook until golden brown.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2011/01/24/quick-bites-the-dogs-surf-and-turf/