Print

Traditional Savory Baked Scotch Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 66 reviews

Experience the rich, savory flavors of minced beef or lamb, enveloped in a deliciously flaky, golden hot water crust pastry that brings a traditional taste of Scotland to your table. This classic Scotch pie recipe combines seasoned ground meat with a sturdy yet tender crust that’s perfect served hot or cold.

Ingredients

For the Filling

  • 500 g minced beef or lamb
  • 1 onion, finely chopped
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp mace
  • 1/2 cup beef stock (about 125ml)

For the Pastry

  • 500 g plain flour
  • 250 g lard or shortening
  • 250 ml water
  • A pinch of salt
  • 1 egg, beaten (for glazing)

Instructions

  1. Preheat Oven: Set your oven to 180°C (350°F) to ensure it is properly heated for baking the Scotch pies.
  2. Prepare Pastry Mixture: Gently melt the lard with 250 ml of water in a saucepan over medium-low heat. Once fully melted, add a pinch of salt to the mixture.
  3. Make the Dough: Place the plain flour in a large bowl and make a well in the center. Gradually pour the melted lard and water mixture into the flour while stirring continuously until it forms a dough.
  4. Roll Out Dough: Allow the dough to cool slightly so it’s manageable, then roll it out on a floured surface, reserving a portion of the dough for the pie lids.
  5. Line Pie Tins: Press the rolled-out dough into the pie tins, making sure to fully line the bottom and sides with some dough hanging over the edges for sealing.
  6. Prepare Filling: In a separate bowl, combine the minced beef or lamb, finely chopped onion, salt, pepper, nutmeg, mace, and beef stock. Mix thoroughly to create the seasoned meat filling.
  7. Fill Pie Tins: Spoon the meat mixture into the lined pie tins carefully, avoiding overfilling.
  8. Seal Pies: Cut out lids from the reserved dough, place them on top of the filling, and pinch the edges together with the overlapping dough to seal well.
  9. Glaze Pies: Brush the tops of each pie with the beaten egg to achieve a glossy, golden finish during baking.
  10. Bake: Arrange the pies on a baking sheet and bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is cooked through.
  11. Cool and Serve: Allow the pies to cool slightly before removing them from the tins. Serve warm or cold as preferred.

Notes

  • Traditional Scotch pies can be enjoyed hot or cold, making them perfect for picnics or packed lunches.
  • Adding a splash of Worcestershire sauce to the meat mixture enhances the savory depth of flavor.
  • Scotch pies are commonly served alongside mashed potatoes or baked beans.
  • The pastry used is a hot water crust pastry, known for its sturdiness, which holds juicy fillings without becoming soggy.

Find it online: https://flavorspath.com/traditional-savory-baked-scotch-pie-recipe/