How To Cook The Ultimate,Perfect Steak… | #Cook #UltimatePerfect #Steak | Smiths Bakery | how to cook a scottish steak pie

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How To Cook The Ultimate,Perfect Steak…  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Cook #UltimatePerfect #Steak | how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

How To Cook The Ultimate,Perfect Steak…

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How to cook the perfect Steak.A pan roasted,scottish Beef, Rump Steak,Cooked in minutes,and served with HorseRadish sauce and a cold beer,the ultimate trio,simplicity itself,many thanks.

How To Cook The Ultimate,Perfect Steak…



  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

How To Cook The Ultimate,Perfect Steak…


Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    How To Cook The Ultimate,Perfect Steak…

  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

    how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


    how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,


  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

How To Cook The Ultimate,Perfect Steak…


Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    How To Cook The Ultimate,Perfect Steak…

    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,




  1. The-nedmyster says:

    Scott, I've learnt alot from your vids, you've got me drooling like a teething baby, any chance of doing a vid on the ultimate T-Bone as I've never had one and where i get my meat from (yallops butchers mundford) at £15 a a slice I don't want to ruin it, cheers Ned.

  2. Freddie Clark says:

    Depending on how old your pan is there may be a health problem. PFOA is a chemical that was previously used to manufacture Teflon. It has been linked to health conditions such as kidney and liver disease. However, all Teflon products have been PFOA-free since 2013.

  3. Nico Snyman says:

    Way too thin

  4. Nez Bit says:

    Yes mate my mouth is watering 😋

  5. Peter Franzen says:

    I love your videos but I also like to criticise. The steak looked overdone to me. Also I wouldn't eat it on its own. Some salad and chips would be good. Oh and some Colemans English mustard.

  6. george hates battle field says:

    I was going vegan comment hunting any here haha good video man

  7. Aatma Parmatma says:

    Excellent cooking

  8. Max Tickner says:

    Scott – I've been married for 40 years….and though she's a lovely girl…she just can't cook meat (but for god's sake don't tell her I told you)

  9. Thomas Borgsmidt says:

    In Danish: Culotte steg = Rump Steak.

    But no! I could not agree with You more!

    An alternative way to prepare it:

    Put alternating layers of sliced potatoes and sliced onions in the oven and cook them – basically boiling the potatoes partly. Then put the rump in on top of it and rost it basically as a pork with cracklings. That means that the fat will melt into the potatoes and onions.
    You serve it as steak and carve it at the table.

    And Yes! You can have Colemans as a relish on the side – not everybody likes mustard – I have not the faintest idea why! But then again, there are Swedes that adore rotten fish, so….. let's settle down in the civilised world.

  10. John Matrix says:

    – That beef looks fucking awful. Ever heard of ribeye?
    – Taking a joint out 20 minutes before won't make a difference, it needs to an hour at least.
    – You've cut it too thinly and unevenly.
    – You should season it as soon as you take it out of the fridge.
    – Not enough salt.
    – Why are you using extra virgin olive oil, it will burn at high pan temperatures?
    – It still looks grey.
    – Never cover a resting steak.
    – It's overcooked.

    This was a fucking shambles.

  11. steve adams says:

    how many times did he touch ,prod and poke that bit of meat,i dont understand folk that do that,absolutely no need

  12. Jimbo Django says:

    116 people haven't got rump steak in their fridge

  13. Robbie McGill says:

    ffs Duponts are not gonna tell you that heating their pans would be harmful !!!

  14. Ben McCann says:

    You've been on to DuPont and they told you Teflon isn't poisonous? Oh my lord. DuPont are responsible for some of the worst poisonous chemical leaks in history. They have left entire towns without clean water. You think they are going to tell you teflion is bad?

  15. Infernal Moondance says:

    I don't cuck my food. I eat it raw like a man.

  16. AAron Thom says:

    I would say that’s medium rare verging on well done

  17. Paul Stovall says:

    Lol. You European people don't know jack squat from shinola. First off (except for a good haggis), you tend to cook everything until it has absolutely no flavor what ever where ever possible.

    No matter what the cut of meat (even rib steak, my personal favorite, the thicker, the better. 1-1/2 to 2 in. thick), bring it home, unwrap it, sprinkle with a bit of salt and meat tenderizer and thoroughly punch hell out of it with a fork. Then sprinkle again. Both sides. Wrap in cellophane and let it set at room temperature all day long so the enzymes have time to do their work. Freeze until rock solid.

    If you know what you're doing, fire up a Weber b-b-q and allow the charcoal to heat thru. Throw on a nice chunk of hardwood bark or some chips and then the steaks. This allows you to char the outside of the meat as much as you like or til the cows come home.

    Then set the meat off to the side away from direct heat, cover your Weber and shut it down and allow it to go to smoke until the steaks are just tender thru the middle (rare). If you cook it well done, you get exactly what you deserve. A waste of good meat and a mouth full of crap that does nothing but expand as you chew. But, I suppose there are still sado/masochists in the world.

    Remove from grill, cover with aluminum foil and allow to rest for 10-15 mins, then season for the absolutely perfect steak. You do the same in a skillet except for the smoke, however. You can melt butter and add a bit of 'liquid smoke' to pour over the steak with sauteed mushrooms just prior to serving.

    Too much time and trouble, you might say…. Hey, if you don't put the love in, how do you expect to get the love out. That poor animal didn't give up its' life just to become a pile of too tough to chew tasteless shoe sole leather.

    It's like Yorkshire pudding. Try it with melted butter, lemon juice and confectioners sugar. 'Delicious' dessert.

  18. Pertamax7 says:

    Ok sir

  19. Jim Choo says:

    Okay I don’t know in what world is that medium rare. I’m sure it’s delicious though.

  20. Jim Choo says:

    Oh wait … I see why you need all that butter.

  21. Jim Choo says:

    Ummm … there is no marbling in that beef. I think that would be considered commercial grade in North America. Am I missing something? Sorry, I’m not trying to offend anybody, just trying to understand.

  22. Miguel Maciel says:

    top sirloin steak!!!!!!!!!

  23. Alex Shevlinn says:

    Perfect Scott, cooked exactly like it should be.

  24. Adam Dmac says:

    My wife is a scientist. We only use cast iron and stainless steel pans because its only the safest. Non stick pans are the most dangerous to health. Chefs in America have been sued.

  25. ian villa says:

    I wouldn’t use pepper as it burns at high temp .i also turn every 2 minutes until medium rare

  26. Carlos Flores says:

    I'm hungry, man, where do you live?

  27. Marc Weavers says:

    i prefer my stake just over medium 🙂

  28. rsch38 says:

    Hello I'm French man and I love your vidéos but I' don't undertsand all you leanr.
    May be your accent and fatest language. Are you Scottish ?

    Congratulations for your job . (English begginer ) Thanks.

  29. RC Fun Everyday says:

    I know this is rump, but I can't find the other video to leave a comment where you mention cheaper cuts of meat.
    I've long been a fan of fillet and sirloin, sometimes rump if they have a nice bit.
    I bought my first ribeye today, I'd never had it before because I'm not too keen on fatty steaks, but I got a bit that had a nice bit of marbling, not too chunky on the fat, but enough and I tell you what, it's the best steak I've ever eaten.
    Long gone are the days of paying 8quid for a tiny bit of fillet.
    4.50 for a nice big ribeye, cooked hot and fast, man that was so tasty.
    Thank you Scott, for bringing us these eye opening and very honest videos, you've certainly educated me and I will be sticking to ribeye 🙂

  30. Easygoin0sacramento says:

    I was expecting the mustard 😂

  31. Robert Ind says:

    Gday Scott, I subscribed years ago and in all that time, this is the first I have seen your feathers ruffled. Very interested to see how you handled it, may I say,
    you did as a true Pommy, succinctly and to the point, I enjoyed it.

  32. Pete Pano says:

    heart attack waiting to happen

  33. graymouser says:

    How did that butter not burn? The pan was still smoking, after all..

  34. bulletproofblouse says:

    "What more could you ask?" Well, since you're asking, for myself a nice little bit of broccoli on the side.

  35. Erik Scherder says:

    good butcher….

  36. Blah says:

    Nice mate.
    I been watching a ton of your stuff of late. Hence I'm late to this particular party. Me, I only do the aged Rib-Eye in a cast iron, medium rare. Peppercorn sauce with the juices.Tastes amazing!! Your's looked pretty good though… 😉

  37. Daisy Lais says:

    Look man, I don't have a butcher here where I am. I have to get my meats from big name box stores. It's absolutely dreadful quality. I don't appreciate you always showing me these beutiful, mouthwatering dishes and making me hungry all the time! Where are your manners? Lol

  38. James Steed says:

    Rare, baby!!!

  39. AzuriteT3 says:

    I disagree with this steak cooking philosophy. But I am going to thumbs up this video anyways.

  40. rachel fallis says:

    Scott!! Where is this on a whole side of beef? i have watched the front quarter, the rear leg pretty simple and much like a deer, but you have no rump steaks and sirloin steaks vids to follow for beef and need some guidance!!! I want joints, burger mince, mince, and steaks from my side, with a little stew/braising meat. Help! It comes in 2 weeks!!

  41. Hamadanners says:

    Tfal will kill you if you are a bird of prey

  42. windshear33 says:

    Well, I have ended up with rump again. I was actually looking for "Picanha" which is a Brazilian cut. But as I say ended up with rump which the butcher says is much the same cut. He is very reluctant to be adventurous as he says will mess up other cuts. Oh well, ​all I can do is have the rump again, doing mine in garlic butter. 
    By the way, I have been reading some of the comments below, I use cast iron cos it holds the heat and I can put it in the oven without the handle catching on fire. I would use a nice light Teflon aluminum pan but I find these are never flat and always have a bulge in the middle of the pan. Oil being liquid then flows away from whatever is being cooked, I find this is when burning happens.
    Love the show, butchery and real cooking from a time when it was not unusual to see a cows head as the centre display in a butchers window.

  43. Freddie Clark says:

    I am also quite surprised that you are using metal utensils with a non stick pan……..

  44. Freddie Clark says:

    That is not a thick cut steak……..

  45. Kowboy USA says:


  46. Aaronlcyrus says:

    Mind your own steak.

  47. john atherton says:

    I can not eat beef without horse radish.Cheers Scott.

  48. Ron says:

    I used to like T.Bone steak then it came to me I'm paying for the bone which I can't eat

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