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Musselburgh Pie
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.
Serves 4
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