Musselburgh pie



  • beef olives made with rump steak beaten out thin, each piece stuffed with a few mussels and some suet. After tying, the olives are dipped in seasoned flour and packed upright in a pie dish with chopped onions and water, then covered with foil and braised until cooked (1 to 2 hours). The dish is then allowed to cool, the strings removed and the olives covered with pastry, which is glazed with egg and baked at 220°C for 30 minutes until golden brown. Originally oysters were used.