Musselburgh Pie
Source of Recipe
Aunt Saunny
In Musselburgh, situated to the east of Edinburgh on the Firth of Forth, there have been oyster and mussel beds for many centuries. Clarissa Dickson Wright, in her book, Hieland Foodie, writes that these beds have been harvested since Roman times. Native British oysters, which were highly prized by the Romans, were transported in seaweed-lined barrels to the emperor's table in Rome.
Ingredients
6 very thin slices of rump steak (called popeseye steak in Scotland), weighing about 750g in total
12 oysters
1 heaped tablespoon flour, seasoned with salt and pepper
50g butter
2 onions, peeled and chopped
250ml boiling beef stock
250g ready-rolled puff pastry
beaten egg, to glaze
Utensils
1.5 litre pie dish, medium saucepan, pastry brush.
Timings
Preparation time: 45 minutes
Cooking time: 25 - 30 minutes
Method
Preheat the oven to 170°C. Cut the steak slices in half and lay them on a board. Open the oysters. Wrap each oyster in a piece of beef and dip them in the seasoned flour. Place in a 1.5 litre pie dish; they should fit snugly. Season well. Heat the butter in a medium saucepan, add the onions and fry until tender, and then tip them over the beef. Pour over the oyster juices and the boiling stock. Cover very tightly and cook in the oven for 1½ hours, then leave to cool completely. Preheat the oven to 220°C. Cut a long strip off the rolled-out pastry. Wet your fingers lightly and dampen the edges of the pie dish. Place the pastry strip round the rim of the dish, then brush with some of the beaten egg. Place the remaining pastry over the top and press down to seal all the edges. Trim off any excess pastry and crimp the edges between your thumb and forefinger. Brush with egg, slit the top to allow steam to escape and bake for about 25 minutes, until golden brown.
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