Scotch Pie Recipe

Introduction

Scotch pie is a traditional Scottish meat pie known for its rich, spiced filling encased in a crisp, flaky pastry. Perfect for a hearty snack or a comforting meal, this recipe offers a delicious way to enjoy a classic treat at home.

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 lard (or butter) and boiling water in a saucepan until just boiling. Pour the hot mixture over the flour and half the salt in a bowl. Stir to combine, then let cool until safe to handle. Knead the dough until smooth.
2. Step 2: Prepare the filling by mixing ground lamb (or beef/pork), finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and the remaining salt until the mixture is even.
3. Step 3: Roll the pastry out to about 1/8-inch thickness. Cut out circles for the pie bases and tops. Use larger circles to line pie rings or muffin tins.
4. Step 4: Spoon the meat filling evenly into the pastry cases. Moisten the edges with a little water, place the top pastry circles over the filling, and pinch or crimp edges to seal securely.
5. Step 5: Brush the tops with beaten egg for a glossy finish. Bake the pies at 180°C (350°F) for 30–35 minutes or until golden brown.
6. Step 6: Allow the pies to cool briefly before carefully removing them from molds. Serve hot, warm, or at room temperature as desired.

Tips & Variations

• For a vegetarian option, substitute the meat with a spiced lentil or mushroom filling and use butter in the pastry.
• If you prefer a richer flavor, add a splash of whisky or Worcestershire sauce to the meat filling.
• Ensure the pastry is rolled evenly to avoid soggy bottoms and help pies bake uniformly.

Storage

Store leftover 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 10–15 minutes until heated through to retain crisp pastry. These pies can also be frozen before or after baking; thaw fully before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of lamb for Scotch pies?

Yes, you can substitute beef or a mix of beef and pork for lamb. The flavors will vary slightly but will still produce a delicious pie.

What is the best way to seal the pie edges?

Moisten the edges of the pastry with water before placing the top layer. Pinch or crimp firmly along the edges to ensure a tight seal that prevents filling from leaking during baking.

Scotch Pie Recipe

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Traditional Scottish Scotch Pie featuring a hearty spiced lamb filling encased in a rich, buttery hot water crust pastry. Perfectly baked to a golden brown, this savory pie is a classic comfort food ideal for any occasion.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6 individual pies 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: Scottish

Ingredients

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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 (half of the 1 tsp)

For the Filling

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

For Finishing

• 1 Egg, beaten (for brushing)

Instructions

1. Make the Pastry: In a saucepan, heat the lard or butter with boiling water until just boiling. Pour this hot mixture over the flour and half the salt in a bowl. Stir quickly then allow to cool slightly before kneading the dough until smooth and elastic.
2. Prepare the Filling: In a separate bowl, thoroughly mix the ground lamb or chosen meat, finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and the remaining salt until well combined for an even flavor distribution.
3. Shape the Pies: Roll out the pastry dough to about 1/8-inch thickness. Cut into circles large enough to line pie rings or muffin tins for the bases and slightly smaller circles for the tops.
4. Fill and Seal: Place the larger pastry circles into the pie rings or muffin tins. Spoon the meat filling evenly into each pastry case. Moisten the edges slightly with water, cover with the smaller pastry circles, then firmly pinch or crimp the edges to seal.
5. Bake: Brush the tops of the pies with the beaten egg for a golden finish. Bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes or until the pastry is golden brown and cooked through.
6. Cool and Serve: Allow the pies to cool briefly in the tins before carefully removing. Serve hot, warm, or at room temperature as a comforting meal or snack.

Notes

• The traditional filling uses lamb, but beef or a mix of beef and pork can be substituted.
• Use butter instead of lard to make the pastry vegetarian-friendly.
• Ensure the water is boiling before adding to the flour for the hot water crust pastry to achieve the right texture.
• Allow pies to cool slightly before removing from molds to prevent breakage.
• Scotch pies can be enjoyed hot, warm, or cold depending on preference.

Keywords: Scotch pie, Scottish savory pie, lamb pie, hot water crust pastry, traditional Scottish recipe