These are lovely little pies meat pies. This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom. In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.
Scotch Pie For Two Ingredients
lb. mutton, minced 225
gr mutton, minced
tbsp gravy 60
tsp smoked paprika powder 1
tsp paprika powder
tsp nutmeg ½
of salt Pinch
of ground black pepper Pinch
of ground black pepper
1 ½ cups of plain flour 180 gr of plain flour
½ cup of lard 118 ml of lard
½ cup of water 118 ml of water
of salt Pinch
egg, beaten (for glaze)
Scotch Pie For Two Directions
2 pieces of 4’ ramekin dish. Grease with oil.
the oven to 400F
all the ingredients in a mixing bowl, stir until well-combined. Chill in the
Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.
Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.
This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather. This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.
Pork Pot Pie For Two Ingredients
¼ lb. pork ribs, cut
into small cubes 113 gr pork
¼ lb. salami, cut into
small cubes 113 gr salami
1/2 cup dried kidney
beans 100 gr
dried kidney beans
1 stalk of celery,
stalk of celery
2 cloves of garlic, finely
minced 2 cloves of
1 carrot, roughly chopped 1 carrot
1 tbsp ketchup 1
¼ cup red wine 60 ml of red wine
½ tsp ground cumin ½ tsp
1 tsp paprika powder 1 tsp paprika
2 cups of water 473 ml of water
1 tsp beef powder 1 tsp
1 sprig of fresh
sprig of fresh rosemary
1 russet potato, cut
into small cubes 1 russet
1 tsp dried parsley 1 tsp
1 sheet puff pastry,
thawed 1 sheet puff
1 egg yolk, beaten 1 egg
Pinch of salt Pinch
Pinch of pepper Pinch
Pork Pot Pie For Two Directions
Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
Preheat the oven to 375F
Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.
Orange honey butter is an easy way to add some flavor and character to your meals and can be a nice addition to holidays meals. With the added benefit that orange honey butter can be prepared a couple of days in advance, so, it will be one less thing to prepare on those busy cooking days.
1/2 cup (125 ml) softened Butter
1/4 cup (50 ml) honey
1 tsp (5 ml) finely grated orange zest.
Place all ingredients in a small bowl
With a mixer, mix at a high speed until light and fluffy.
Store unused Orange Honey Butter in the refrigerator for up to 3 days.
Let the butter warm the butter to about room temperature before serving.
This stuff shells recipe is a nice autumn dish when winter squash is plentiful and cheap. Although you could eat it anytime since butternut squash is usually available in the market year-round in the United States.
This is a nice compact recipe which makes
a nice main dish, and actually could almost be thought of like a casserole.
This stuff shells and associated ingredients has a little bit everything in it
and makes a well-rounded dish. It could
also be used for a side dish if you were entertaining a small group or to
accompany your holiday main dish.
Butternut Squash Stuffed Shells Ingredients
lean pork sausage 225
gr pork sausage
1/2 butternut squash, peeled and cubed 400 gr butternut squash
1/4 cup milk 60
1 cup spinach 1
2 cloves garlic, chopped 2 cloves garlic
5-6 pcs jumbo shells, cooked 5-6 pcs jumbo shells
1 egg, beaten (only use half) 1 egg
2 tbsp ricotta 30
1/4 cup parmesan, shredded 25 gr parmesan
1 tbsp dry parsley 1 tbsp
1 tsp chili flakes
(optional) 1 tsp
Pinch of salt
Pinch of pepper
Butternut Squash Stuffed Shells
Preheat the oven to 350 F
drizzle butternut squash cubes with canola oil, gently toss until coated and spread evenly in a baking pan, place the baking pan in the oven for 30 minutes or until just starting to lightly brown
While the squash is cooking, cook sausage over medium heat in a medium skillet or non-stick pan. When sausage turning brown, add spinach and garlic. Add salt and pepper if desired. Cook until spinach is lightly wilted then remove from heat and set aside.
Cook shells according to package directions until al dent—don’t overcook the shells. Place in cold water to stop cooking. Drain.
Once the squash is cooked, place the cubes in a food processor or blender along with milk, salt, and pepper. Pulse until squash is pureed. Pour into a 6×6 baking dish.
In mixing bowl, mix ricotta, parmesan, and egg until well-combined. Add dry parsley, chili flakes, and sausage mixture into ricotta and mix until evenly distributed.
Fill cooked jumbo shells with 2 tablespoons of sausage mixture. Arrange shells in butternut squash sauce in the baking dish. Top with more parmesan.
Bake for 30 minutes. Serve immediately.
Makes two servings
This recipe can be made with other winter squash or pumpkin depending on what you have readily available or happens to be cheap in the market place. If you’re going to use an alternative squash, try to pick one which is richly flavored and has a dark orange flesh on the inside.
Beef Wellington is a nice way to
dress up a cut of beef, especially for two people. However, you may not always
have a small roast or a couple of steaks laying around to make beef Wellington with. Or for that matter, the money to spend on a
roast or a couple of steaks. So making a dressed-up version of ground beef,
Wellington can be an inexpensive way to dress up some beef and put an appealing
and tasty dish on the table for your family. Ground beef Wellington is a nice
inexpensive way to have a dressed-up meal or a small-scale holiday meal that
looks good and tastes great.
This particular recipe not only
uses lean ground beef but also skips the use of onions and mushrooms that are typically found in beef
Wellington. You certainly can add a small quantity of of those ingredients to
accommodate your tastes, if you want them, but around our house, onions and
mushrooms are not favored ingredients.
Ground Beef Wellington Ingredients
0.5 lb. extra lean ground
gr ground beef
1 small size potato, peeled and cut to small cube 75 gr potato
1 cup frozen mixed vegetable (peas and carrot) 60 gr frozen mixed vegetable
1 celery stalk, cut to small cube 1
2 garlic cloves, finely chopped 2
1 sheet puff pastry, thawed 1
sheet puff pastry
1 egg, beaten 1
½ tbsp dry parsley 1/2
tbsp dry parsley
1 tbsp paprika powder 1
tbsp paprika powder
Canola oil for sauté
Pinch of salt
Pinch of white pepper
Ground Beef Wellington Directions
Add 2 tbsp oil in a medium
skillet over medium heat. Add garlic and potato. Sauté until potatoes are half
cooked. Add celery and frozen mixed vegetable, continue to sauté until
vegetables are tender. Transfer into a bowl and set aside to cool down
Start preheating the
oven to 350 F. Once the vegetable mixture is cooled down, add ground beef, half
of an egg, dried parsley, paprika powder, salt and pepper to the bowl. Mix together
until the ingredients are evenly combined.
Roll out the puff
pastry in a clean and flour-dusted surface to 1/4-inch thickness. Add the beef
mixture on the rolled-out puff pastry sheet. Gently roll up the sides of the
pastry over the beef mixture. Pinch the ends together to secure it. Turn it
over, so the pinched side now is on the bottom. Seal both ends by pushing it
together with a fork. Brush the top and sides of the pastry with the remaining
Bake the beef pastry
in the preheated oven for 30 minutes to 45 minutes until crust is golden.