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IF you’re one of the many families across the country planning to have a steak pie dinner for New Year’s Day, then listen up.
After boozy celebrations for Hogmanay, there is no better meal than piping pastry and meat to cure the hangover on January 1.
Steak pie is the perfect New Year treat[/caption]
Preheating your baking tray can stop your pie getting a soggy bottom[/caption]
And there’s always plenty to go around if you have friends or family visiting.
If you’re making your own steak pie this year instead of picking one up at the supermarket or butchers, there’s a simple extra step you have to take.
A renowned chef has insisted that his one-second trick will help you to avoid a soggy bottom when making your pie.
Mark Greenaway has headed up some of the finest dining establishments around the world, including Grazing at The Caledonian, Edinburgh’s iconic luxury hotel.
Revealing his easy steak pie tip, he told The Star that the best way to avoid the dreaded soggy bottom is to always preheat your baking tray in the oven before placing the pie on top.
By doing this, you are avoiding any breakages and will help keep your pie in one piece.
As an added bonus, Mark also revealed that you should mix equal measures of sugar and water instead of egg wash to give the top of your pie an “amazing finish”.
EYES ON THE PIES
There’s a little-known reason as to why steak pie is so popular across Scotland on New Year’s Day.
Bruce McColl, of the Scottish Craft Butchers Association, told the Evening Times: “One theory holds that steak pie became the national dish at New Years because January 1 wasn’t generally taken as a holiday so families were too busy to cook.
“They would buy steak pies to feed their families instead, this continues to this day as people want a delicious meal after the previous night’s celebrations.
“So it was essentially one of the first ready meals.”
He added: “The other train of thought is that people would have it as their main meal on Hogmanay before they started to drink.
“It’s a good meal to be made in advance so in the West of Scotland a lot of people have it as their main meal before the bells.
“It is [also] a big meal so you can keep warm and serve to visitors throughout the day, as people come to the house.”
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