Scotch Pie Recipe

Introduction

Scotch pie is a traditional Scottish meat pie with a rich, spiced filling encased in a crisp, buttery pastry. This hearty dish is perfect for a comforting snack or a satisfying meal any time of the day.

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 this mixture over flour and half the salt in a bowl, stir well, let it cool slightly, then knead until the dough is smooth.
2. Step 2: Prepare the filling by mixing ground lamb or beef, finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and the remaining salt until evenly combined.
3. Step 3: Roll the pastry out to about 1/8-inch thickness. Cut out circles for the pie bases and tops. Line pie rings or muffin tins with the larger circles for the bases.
4. Step 4: Spoon the meat filling evenly into each pastry case. Moisten the edges with a little water, place the top circles on, and pinch or crimp the edges to seal the pies securely.
5. Step 5: Brush the tops of the pies with the beaten egg to give them 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. Step 6: Allow the pies to cool slightly before removing them from the molds. Serve hot, warm, or at room temperature as desired.

Tips & Variations

• For a vegetarian option, substitute the meat with a mixture of finely chopped mushrooms and lentils and use butter instead of lard.
• Add a pinch of cayenne pepper for a subtle kick in the filling.
• Use a fork to prick the pastry tops before baking to prevent them from puffing up excessively.

Storage

Store cooled Scotch pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a moderate oven until heated through and the pastry is crisp again. They also freeze well; thaw fully before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different meats for the filling?

Yes, while traditional Scotch pies use lamb or beef, you can use pork or a mix of meats to suit your taste. Ensure the meat is ground finely for the best texture.

Is the pastry difficult to make?

The pastry is simple to make by combining hot liquid fat and water with flour, creating a flaky, sturdy crust. It may feel warm at first, but kneading until smooth is key to a perfect base.

Scotch Pie Recipe

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A traditional Scottish Scotch Pie featuring a savory ground lamb filling encased in a rich, flaky pastry. This classic meat pie is seasoned with aromatic spices and baked to golden perfection, making it perfect for a hearty snack or meal.

• 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 (half of the total salt quantity)

For the Filling

• 400 g Ground lamb (or beef mixture)
• 1 tsp Finely chopped onion
• 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 total salt quantity)

Other

• 1 Egg (beaten, for brushing)

Instructions

1. Make the Pastry: In a saucepan, heat the lard or butter together with boiling water until just boiling. Immediately pour this hot liquid over the flour and half of the salt in a mixing bowl. Stir the mixture until it cools down enough to handle, then knead the dough until it becomes smooth and elastic.
2. Prepare the Filling: In a separate bowl, combine the ground lamb or beef, finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and the remaining salt. Mix thoroughly until all ingredients are evenly incorporated.
3. Shape the Pies: Roll the pastry dough out on a lightly floured surface to approximately 1/8-inch thickness. Cut out circles to form the bases and the tops of the pies. Line pie rings or greased muffin tins with the larger pastry circles to create the tart cases.
4. Fill and Seal: Spoon the meat filling evenly into the pastry cases, filling them almost to the top. Moisten the edges of the pastry with water, place the smaller pastry circles on top, and carefully pinch or crimp the edges together to seal the pies securely.
5. Bake: Brush the tops of the sealed pies with the beaten egg to give them a glossy finish. Bake the pies in a preheated oven at 180°C (350°F) for 30 to 35 minutes, or until the pastry is golden brown and fully cooked.
6. Cool and Serve: Allow the pies to cool briefly in their molds before removing them. Serve hot, warm, or at room temperature as a satisfying snack or meal.

Notes

• Using lard in the pastry yields the most authentic texture and flavor, but butter is a suitable alternative especially for vegetarians.
• The filling can be made with ground beef or a mixture of beef and pork if preferred.
• Ensure the pastry is rolled evenly to prevent uneven baking.
• Allow pies to cool slightly to help set the filling and make them easier to handle.
• Pies can be stored refrigerated for up to 3 days or frozen for up to 1 month.

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