Scotch Pie Recipe

Introduction

Scotch pies are a traditional Scottish savory treat, filled with spiced minced meat and encased in a rich, flaky pastry. Perfect as a hearty snack or part of a meal, these pies offer comforting flavors with a subtle hint of warming spices.

Ingredients

• 400 g ground lamb (or beef mix)
• 250 g all-purpose flour (for pastry)
• 100 g lard or butter (for pastry; butter for vegetarian option)
• 100 ml boiling water (for pastry)
• 1 tsp salt (divided for filling and pastry)
• 1 tsp onion (finely chopped)
• 1 tsp white pepper (for seasoning)
• 0.5 tsp black pepper (for seasoning)
• 0.5 tsp ground mace (for filling)
• 0.25 tsp ground nutmeg (for filling)
• 1 egg (beaten, for brushing)

Instructions

1. Step 1: Make the pastry by heating the lard or butter with boiling water in a saucepan until just boiling. Pour this mixture over the flour and half the salt in a bowl, stir to combine, then let it cool before kneading until smooth.
2. Step 2: Prepare the filling by mixing the ground lamb (or beef/pork), finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and the remaining salt until evenly combined.
3. Step 3: Roll out the pastry to about 1/8-inch thick. Cut larger circles for the pie bases and slightly smaller circles for the tops. Line pie rings or muffin tins with the larger pastry circles.
4. Step 4: Spoon the meat filling into the pastry cases. Moisten the edges, place the smaller pastry circles on top, and pinch or crimp the edges firmly to seal the pies.
5. Step 5: Brush the tops of the pies with the beaten egg to give a golden finish. Bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes until the pastry is golden brown and cooked through.
6. Step 6: Allow the pies to cool briefly before removing them from the moulds. Serve hot, warm, or at room temperature as desired.

Tips & Variations

• For a vegetarian version, use butter in the pastry and fill pies with a spiced mixture of mushrooms or lentils instead of meat.
• You can add a splash of Worcestershire sauce or a pinch of chili flakes to the filling for extra depth and heat.
• Ensure the pastry is rolled evenly to avoid thin spots that may leak during baking.
• Pre-baking the pastry bases slightly before adding filling helps prevent sogginess.

Storage

Store cooled Scotch pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven at 160°C (320°F) for about 10-15 minutes until heated through and the pastry crisps up again. They can also be frozen before baking; bake from frozen adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats for the filling?

Yes, beef or a mix of beef and pork works well as alternatives to lamb. Adjust seasoning to taste to complement the meat used.

Is it necessary to use lard in the pastry?

Lard provides the traditional texture and flavor, but butter is a suitable substitute, especially for vegetarians. Just be mindful the texture will be slightly different but still delicious.

Scotch Pie Recipe

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Traditional Scotch Pie is a deliciously spiced meat pie made with a tender minced lamb filling encased in a crisp, buttery pastry. This recipe features a classic combination of warming spices like mace and nutmeg, creating a savory treat perfect for any occasion. The pies are baked to a golden brown and can be served hot, warm, or at room temperature.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 medium-sized pies 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: Scottish

Ingredients

Scale 1x2x3x

For the Pastry

• 250 g All-purpose flour
• 100 g Lard or butter (butter for vegetarian option)
• 100 ml Boiling water
• 0.5 tsp Salt (from the total 1 tsp)

For the Filling

• 400 g Ground lamb (or beef or a mix)
• 1 tsp Onion (finely chopped)
• 1 tsp Salt (remaining 0.5 tsp)
• 1 tsp White pepper
• 0.5 tsp Black pepper
• 0.5 tsp Ground mace
• 0.25 tsp Ground nutmeg

For Finishing

• 1 Egg (beaten, for brushing)

Instructions

1. Make the Pastry: In a saucepan, heat lard or butter and boiling water until just boiling. Pour this mixture over the flour and half the salt in a bowl. Stir well until combined, then allow to cool slightly before kneading gently until you have a smooth pastry dough.
2. Prepare the Filling: In a mixing bowl, combine ground lamb (or beef/pork), finely chopped onion, white pepper, black pepper, mace, nutmeg, and the remaining salt. Mix thoroughly until evenly blended.
3. Shape the Pies: Roll out the pastry on a floured surface to about 1/8-inch thick. Cut out circular pieces for the bases and tops of the pies. Use the larger circles to line pie rings or greased muffin tins.
4. Fill and Seal: Spoon the prepared meat filling evenly into each pastry case. Moisten the edges of the pastry with a little water or beaten egg, then place the top pastry circles over the filling. Pinch or crimp the edges securely to seal the pies.
5. Bake: Brush the top of each pie with beaten egg to give a shiny, golden finish. Bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes, or until the pastry is crisp and golden brown.
6. Cool and Serve: Allow the pies to cool briefly in their molds before removing. Serve the Scotch pies hot, warm, or at room temperature as desired.

Notes

• The pastry can be made vegetarian by substituting lard with butter.
• Ensure the pastry is not too thick to keep the pies light and crisp.
• These pies store well and can be reheated in the oven for a few minutes.
• For a richer flavor, some recipes include a little minced onion or gravy in the filling.

Keywords: Scotch pie, Scottish meat pie, lamb pie, savory pastry, traditional pie, baked meat pie