Scottish Pies, The Virginian and the BGE

WooDoggies

<p />This weekend, Brett came up the idea of baking pasties on the egg.
They were very easy to make and they turned out really well.[p]He made a basic pastry dough (any dough for savory pies will do) and filled a 6" round with vegetables and meat. They cooked for about 45mins to an hour on a pizza stone around 400 degrees.
When they browned, they were done.[p]Nice thing about these pies, you can fill them with virtually anything..... chili meat, curried vegetables, leftover brisket, that pesky squirrel that keeps raiding the bird feeder..... anything.[p]Here's Brett putting one together.[p][p][p]And here's Shark doing what sharks do best. [p][p]Thanks, Brett, for a great idea!
John[p]

The Virginian

WooDoggies,
Thanks for the pics, John. Maybe I will make up some dough the night before and make some of these at the next Eggfest. We could have a make your own thing with a variety of fillings! [p]Brett

Unknown

WooDoggies, been planning to do some Mexican Empandas for a long time...just gotta find out how that masa as opposed to the flour does in the egg...should be good if I can getaroundtoit.

WooDoggies

Chet,[p]The masa should be fine on the egg.... eggspecially with the addition of lard.... hard to beat the flavor of lard, by golly.[p]When you getaroundtoit, please take notes and report back. I would love to hear how they turn out.[p]John

WooDoggies

The Virginian,[p]Great idea.... participatory cookin!