Scotch Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://savorandsimmer.com/scotch-pie-recipe-3/
