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A Scotch pie is a small, double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb. [ 1 ] [ 2 ] It may also be known as a shell pie to differentiate it from other varieties of savoury pie , such as the steak pie , steak and kidney pie , steak-and-tattie (potato) pie ...
The bridie is the subject of the Dundee Scots shibboleth Twa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well). [3]Forfar Athletic Football Club, who play in the Scottish Professional Football League, have a bridie as their mascot.
Mincemeat is usually used as a pie or pastry filling. Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1] Modern recipes often replace the suet with vegetable shortening or other oils (e.g., coconut oil) and/or omit the meat. However, many people ...
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Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet. [ a ] The pies are traditionally served during the Christmas season in much of the English-speaking world .
A fried meat pie made with flat bread. A traditional Volga German dish, through immigration became an addition to the cuisine of North Dakota. Flipper pie: Canada: Savory A meat pie made from young harp seal flippers. Fried pie: United States: Sweet A small, fried pastry crust pie containing a fruit filling. Gibanica: The Balkans: Savory
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
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