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