Mary Berry, a beloved British culinary icon, shines in traditional cuisine. Her latest cookbook, “Mary Berry Cooks Up A Feast”, features the captivating Highland pie. This Scottish staple showcases Mary’s deep connection to the country’s rich culinary heritage.
Highland pie embodies Scotland’s rugged landscape with tender game meat and buttery suet pastry. This dish serves 10 people and features a blend of pheasant, guinea fowl, partridge, or venison.
Aromatic ingredients create a symphony of flavours in this hearty meal. The recipe starts with 2 tablespoons of olive oil and includes 10 pickled walnuts for a tangy twist.
Mary Berry has meticulously crafted every element of this recipe. The result is an unforgettable dining experience that celebrates Scottish culinary traditions.
Mary Berry’s love for Scotland shines in her Highland Christmas special. She explores Scottish cooking and shares her family ties to the region. Her mother’s ancestral land and childhood memories play a key role in the programme.
The Heritage of Scottish Cooking
Scottish cuisine is known for its hearty, flavourful dishes. It reflects the country’s rich history and local ingredients. Highland cuisine and Scottish baking are sources of pride for Scotland’s people.
Mary Berry is a proud Scotophile with deep ties to Scotland. Her maternal family came from the Scottish Highlands. Her experiences there have shaped her love for Scottish culinary traditions.
In her show, Mary takes viewers on a journey. She shares stories and recipes that link her to her Scottish roots.
The Significance of Highland Pie in Scottish Culture
The Highland Beef Pie is a key dish in Mary Berry’s Highland special. This hearty pie is a staple of Scottish cuisine. Its flaky pastry and rich filling make it a beloved dish.
The Highland Pie holds a special place in Scottish culture. It represents the bond between the land, its people, and their cherished food.
“In Scotland, the land, the people, and the food are inextricably linked. The Highland Pie is more than just a dish – it’s a testament to the resilience and ingenuity of the Scottish people.”
Essential Ingredients and Kitchen Equipment
Mary Berry’s Highland Pie requires specific ingredients and kitchen tools. Game meat, like venison or pheasant, forms the base. You’ll need red wine, stock, and Worcestershire sauce for flavour.
The suet pastry calls for self-raising flour, shredded suet, and water. A large casserole dish or sauté pan is essential for meat searing. A pie dish (1.7 litres or 23cm x 33cm) will house the final creation.
Basic kitchen tools for mixing and rolling pastry are also necessary. These elements will help you master Mary Berry’s Highland Christmas culinary delights.
“The secret to a truly exceptional Highland Pie lies in the quality of the ingredients and the care taken in their preparation.”
– Mary Berry
The right tools and ingredients set you up for success. With Mary Berry’s guidance, you’ll create a stellar casserole dish or pie dish.
Understanding these elements helps craft a showstopping Highland Pie. Your guests will delight in every bite. Mary Berry’s expertise ensures a memorable culinary experience.
Mary Berry Highland Pie Recipe
Mary Berry’s Highland pie celebrates Scottish cuisine with rich game meat and suet pastry. This hearty dish captures the Highlands’ heritage and culinary traditions. It’s a beloved staple that showcases earthy flavours.
Game Meat Selection and Preparation
The recipe uses a blend of game meats like pheasant, guinea fowl, partridge, or venison. Cut the meat into 4cm cubes. Fry it until golden-brown all over.
Then, transfer the meat to the oven for about two hours. This ensures the meat becomes deliciously tender.
Creating the Perfect Suet Pastry
The flaky, buttery suet pastry crowns this Highland pie. Mix 200g self-raising flour, 100g shredded suet, and about 150ml water. This creates a rich, tender pastry that complements the savoury filling perfectly.
The Secret to Mary’s Rich Filling
Mary Berry’s signature filling combines game meat with a rich gravy. Worcestershire sauce and pickled walnuts enhance the bold flavours. This unique blend creates a memorable taste that embodies Scottish cuisine.
Ingredient
Quantity
Game Meat (e.g. pheasant, guinea fowl, partridge, venison)
1.4kg, cut into 4cm cubes
Self-Raising Flour
200g
Shredded Suet
100g
Water
Approximately 150ml
Worcestershire Sauce
To taste
Pickled Walnuts
To taste
“This Highland pie is a true taste of Scottish tradition, capturing the essence of the Highlands in every bite.”
Step-by-Step Cooking Process
Crafting Mary Berry’s Highland Pie requires patience and attention to detail. This traditional Scottish delight involves several steps. Let’s explore how to make this mouthwatering dish.
Start by browning the meat. Sear the game meat over high heat until golden-brown. This seals in juices and adds depth to the dish.
Next, make the gravy. Mix red wine, beef stock, and flour to create a velvety sauce. Simmer until it thickens to the right consistency.
Slowly braise the meat and vegetables in the gravy for around 2 hours, allowing the flavours to meld and the ingredients to tenderize.
Once the filling is complete, allow it to cool completely before assembling the pie. This step is crucial to prevent a soggy crust.
Prepare the suet pastry according to Mary’s time-honoured recipe, rolling it out to the desired thickness and draping it over the cooled filling.
Finish by brushing the pastry with a beaten egg and baking the pie at 200°C/fan 180°C/gas 6 for approximately 35 minutes, until the crust is golden brown and the filling is bubbling.
These steps will help you create a Highland Pie worthy of Scottish pride. Enjoy the rich flavours and flaky crust. It’s a true taste of the Highlands.
https://www.youtube.com/watch?v=7cyMh7eghy4
Tips for Achieving the Perfect Highland Pie Texture
Mastering the perfect Highland pie requires skill in pastry-making and slow-cooking game meat. Mary Berry, Britain’s culinary icon, shares her secrets for this Scottish delicacy.
Mastering the Pastry Consistency
Mary advises minimal kneading for flawless suet pastry. Chilling the dough before rolling ensures a crisp, flaky texture.
A light touch is key. Overworking can result in a tough, leathery crust.
Ideal Cooking Temperature and Timing
Correct oven temperature and cooking time are crucial for golden, crisp pastry. Mary recommends slow-cooking game meat until meltingly tender.
This step allows flavours to develop fully. It ensures the meat perfectly complements the flaky pastry.
Troubleshooting Common Issues
Even experienced bakers face challenges with Highland pie. Soggy bottoms or tough pastry can be avoided by following Mary’s instructions.
She stresses properly chilling the dough. Maintaining optimal oven temperature throughout baking is also crucial.
Mastering pastry-making and slow-cooking game meat creates an authentic Scottish Highland pie. With Mary Berry’s guidance, achieving the perfect texture is within reach.
Serving Suggestions and Accompaniments
Mary Berry offers splendid ideas to enhance the Highland Pie experience. A steaming slice pairs wonderfully with seasonal winter vegetables. These complement the pie’s rich, savoury flavours perfectly.
In her Highland Christmas special, Berry suggests festive canapes alongside the pie. Smoked salmon and guacamole bites are delightful options. Traditional Scottish desserts like the Christmas Cranachan Pavlova Wreath add a sweet touch.
A warming glass of mulled wine creates a cosy, celebratory atmosphere. The Highland Pie’s versatility makes it ideal for any holiday gathering. It shines as a main course or part of a larger spread.
Traditional Scottish desserts (e.g. Cranachan Pavlova Wreath, Buche de Noel)
8-10 servings
Mulled wine
6-8 servings
These complementary dishes transform the Highland Pie into a Scottish cuisine celebration. It becomes the perfect centrepiece for any festive meal. Your guests will be delighted by its rich flavours and comforting appeal.
Conclusion
Mary Berry’s Highland Pie recipe captures the essence of Scottish cuisine. It’s ideal for festive gatherings and reflects her deep connection to her heritage. Her Scottish-inspired Christmas special showcases this dish and other traditional recipes.
The programme features celebrity guests and Scottish elements. It celebrates the joy of cooking and sharing meals during the holiday season. Every step of the Highland Pie recipe showcases Mary’s culinary expertise.
The dish balances flavours perfectly. A serving provides about 400-500 calories, 25g of protein, and 35g of carbohydrates. It also contains 20g of fat and 5g of fibre.
This hearty pie embodies Scottish festive cooking. It’s suitable as a Christmas feast centrepiece or a comforting winter meal. Mary’s recipe highlights the timeless appeal of traditional dishes.
Through her passion for Scottish cuisine, Mary invites us to explore its rich culinary heritage. She encourages us to savour home-cooked meals with loved ones. Her Highland Pie is a delicious way to experience Scotland’s magnificent food culture.
FAQ
What is the key information about Mary Berry’s Highland Pie recipe?
Mary Berry’s Highland Pie serves 10 and features game meat like pheasant or venison. It combines tender meat with rich gravy and buttery suet pastry. The recipe is from her cookbook “Mary Berry Cooks Up A Feast”.
How is Mary Berry’s connection to Scotland highlighted in her Highland Christmas special?
The special showcases Mary’s deep connection to Scotland and its culinary traditions. It highlights her Scottish heritage through her mother’s ancestral land and childhood memories. Scottish cooking is celebrated for its hearty, flavourful dishes.
What are the key ingredients and equipment required for Mary Berry’s Highland Pie?
Key ingredients include game meat, red wine, stock, Worcestershire sauce, and pickled walnuts. The suet pastry needs self-raising flour, shredded suet, and water.
Essential equipment includes a large casserole dish and a 1.7ltr ovenproof pie dish. Basic kitchen tools for mixing and rolling pastry are also needed.
How does Mary Berry prepare the game meat and suet pastry for her Highland Pie?
Mary uses various game meats cut into 4cm cubes. The meat is seasoned, browned, and slow-cooked with onions, wine, and stock.
The suet pastry combines flour, suet, salt, and water. Worcestershire sauce and pickled walnuts enhance the filling’s flavour.
What are the steps involved in the cooking process for Mary Berry’s Highland Pie?
The process involves browning the meat and preparing a rich gravy. The mixture is slow-cooked for 2 hours, then cooled.
Suet pastry is made, rolled out, and placed over the filling. The pie is brushed with egg and baked until golden brown.
What are Mary Berry’s tips for achieving the perfect Highland Pie texture?
Mary advises minimal kneading and chilling the dough if needed. The meat should be slow-cooked until tender. Correct oven temperature and cooking time are crucial for crisp pastry.
How does Mary Berry suggest serving the Highland Pie and what other Scottish dishes does she feature?
Mary suggests serving the Highland Pie piping hot with seasonal vegetables. Her special includes festive canapes, mulled wine, and traditional Scottish desserts.
The Christmas Cranachan Pavlova Wreath is a featured dessert. The programme celebrates cooking and sharing meals during the holidays.
