Traditional Scottish Mince Pie

Begin by placing the ground beef in a substantial cooking vessel and pour in sufficient water to immerse the meat completely. Bring the mixture to a boil, then continue cooking until the beef is fully cooked and tender. Remove from heat and drain excess water.

Next, add fresh water to the pot, covering the cooked beef, along with sliced onions and a sufficient amount of bouillon cubes to satisfy your taste preferences. Allow the onions to soften, then season with salt and pepper according to your individual tastes, ensuring that the filling has an adequate amount of bouillon for a rich beef flavor.

In a separate container, whisk together 1/4 cup of water and cornstarch until the mixture is smooth and free of lumps. Gradually add this mixture to the beef mixture, stirring constantly until it thickens and reaches your desired consistency. Allow the filling to cool to a comfortable room temperature.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll out the pastry dough into a suitable shape for a 9-inch pie plate. Carefully pour the beef mixture into the pastry-lined plate, followed by a layer of pastry on top to cover and seal the edges. Crimp the edges and use a fork to prick the surface of the pastry, creating small holes for steam to escape.

Finally, bake the pie in the preheated oven until the pastry crust is lightly browned and crispy, taking approximately 40 minutes to achieve this result.