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Scotch Pie Recipe

Scotch Pie Recipe
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★★★★★

4.8 from 12 reviews

A traditional Scottish meat pie featuring a rich, spiced ground lamb filling encased in a tender, flaky pastry. Perfectly seasoned with mace, nutmeg, and pepper, Scotch Pie makes a hearty snack or meal, delicious served hot or at room temperature.

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 total, for pastry)

For the Filling

  • 400 g Ground lamb (or beef/pork mix)
  • 1 tsp Onion (finely chopped)
  • 0.5 tsp Salt (remaining half for filling)
  • 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

  1. Make the Pastry: In a saucepan, heat the lard (or butter) along with boiling water until just boiling. Pour this hot mixture over the flour and half of the salt in a large bowl. Stir with a wooden spoon until a dough forms, then let it cool slightly. Knead the dough on a floured surface until smooth and elastic.
  2. Prepare the Filling: In a separate bowl, combine the ground lamb (or alternative meats), finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and the remaining salt. Mix thoroughly until all ingredients are evenly distributed.
  3. Shape the Pies: Roll out the pastry dough to about 1/8-inch thickness. Using a cutter or a glass, cut out circles to use as bases and tops for the pies. Line pie rings or greased muffin tins with the larger pastry circles to form the pie cases.
  4. Fill and Seal: Spoon the meat filling evenly into the lined cases, packing lightly. Moisten the edges of the pastry with water, place the smaller circles on top, and pinch or crimp the edges tightly to seal the pies completely.
  5. Bake: Brush the tops of the pies with the beaten egg to achieve a glossy golden crust. 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. Cool and Serve: Allow the pies to cool briefly in their molds to set. Carefully remove and serve warm, hot, or at room temperature according to preference.

Notes

  • Substitute butter for lard to make the pastry vegetarian-friendly.
  • Ground beef or a mix of beef and pork can be used instead of lamb for a milder flavor.
  • Ensure the pastry is rolled evenly to prevent undercooked dough pockets.
  • Let the pies rest after baking to allow the juices to settle for easier handling.
  • Scotch pies are traditionally served hot or at room temperature as a snack or meal.

Nutrition

Keywords: Scotch Pie, Scottish Pie, Meat Pie, Lamb Pie, Traditional Scottish Recipe, Savory Pastry

Find it online: https://platedbyemma.com/scotch-pie-recipe/