Scottish Meat Pies

It's that time again, yes, time for me to impart another modernization of a old family recipe of a beloved Scottish meal.  As most of us do not really have the time or the patience to make bread dough from scratch the modernized part of this recipe includes Rhodes Bake and Serve rolls rather than making your own bread.

Ingredients:

12-ish Rhodes Bake and Serve rolls (uncooked)
1 lb ground beef
1 lb ground sausage
1 1/2 cups oats
2 ts salt
2 ts pepper
1 onion
1 cube beef bullion
1 ts corn starch
1/2 cup water
1/2 cup milk

First, since it takes several hours, set your rolls out to rise.

When the rolls have risen enough, chop up the onion as finely as you can and boil it on high in a pan with the water, milk and beef bullion.  stir occasionally, because the onion and milk will tend to stick to the bottom of the pan if you don't.  When the onion has been thoroughly boiled (all oiniony juices transferred to the broth etc) strain the onion out of it and place aside in a bowl to cool a bit, and continue to boil the broth

After onions have cooled combine them with the beef, sausage, oats, salt, and pepper in a mixing bowl and mix them together with your hands until they have been thoroughly mixed into a paste.

Add corn starch to the broth and mix it in with a whisk, be careful it will thicken very quickly.  Remove from heat and set aside.  Be sure to taste it, it may need a bit of salt, and/or pepper or hot sauce if you like things spicy.

Take each of your rolls and flatten it out with your hands, place a large spoonful of the meat mixture on each and a dab of the gravy and roll it into a ball, placing it in a greased muffin tin.  You should have enough meat/gravy for about 12 - 16 of them. 

Bake at 300 for 20-25 mins or until the bread becomes golden brown.  It is always a good idea to cut one partially open to make sure the meat has cooked through before serving, because sometimes the bread can cook faster than the meat.

It takes a long while to make, and creates a ridiculous amount of dirty dishes, but it is oh so worth the effort.