Scotch Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://savorandsimmer.com/scotch-pie-recipe-2/
