Scotch Pies

Empanada dough, divided into 12 pcs (recipe below)

2 lbs lean ground beef

1 cup green peas (frozen is fine)

1/2 cup brown gravy *may not use all of it*

1 tsp Brass Ring Original

Preheat oven to 450 F

Cook the ground beef, sprinkling with BR Original as it cooks. You can also add the peas at this time or later, they can be frozen whenever you add them.

In a bowl, mix the cooked ground beef mixture and the gravy. Do not put in too much gravy. Runny is not good. You want enough gravy that it keeps the meat moist without losing it's shape. Put in fridge to cool, 1 - 2 hours.

Roll out the empanada dough into a flat circular shape. Place 2 tbsp of beef filling onto one side of centre of the circle. Brush with egg wash around the entire edge and fold the other half over and pinch together all the way along the open edge. Place on a cookie sheet and repeat for the remaining portions. Brush all with egg wash and pierce a steam hole in the top of each pie. Place cookie sheet into oven and bake for 12 - 15 mins or until done.

If the dough cooks a little too fast turn the temp down for the last few minutes. We cook fast and high so the dough cooks before the filling gets too hot and leaks out the steam hole. The filling is already cooked so you don't need it to raging hot. Keep the juices inside the pie...

We broil at the end to brown the top. If done right, the pie crust should be light and flaky and the meat moist and tender.

 

Empanada Dough Recipe:

 

4 cups all purpose flour

2 tbsp. sugar

2 tsp Brass Ring Original

1 cup butter, soft

2 eggs

1/2 cup water

Mix dry ingredients together, and crumble in the butter. Mix with hands until the butter is well mixed with the flour mixture. Add the eggs and water. Use dough hook to knead. Divide into 12 equal portions.

**the possibilities for fillings are endless. Every kind of meat, or mini fruit pies... **

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