Scotch Pie Recipe

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Scotland has gifted the culinary world many hearty and comforting dishes, and among them, the humble Scotch Pie stands as a true national treasure. Traditionally enjoyed at football matches, community gatherings, or as a warm meal on a chilly evening, the Scotch Pie is more than just a savory treat—it is a piece of Scottish culture baked into golden pastry. Characterized by its distinctive hot water crust pastry and a peppery minced meat filling, this small pie is both practical and satisfying, offering a perfect balance of robust flavors and sturdy texture. In this recipe, we will explore how to prepare an authentic Scotch Pie at home, bringing the warmth of Scotland’s kitchens straight to your table.

Ingredients

For the Hot Water Crust Pastry:

  • 500 g (4 cups) plain flour

  • 100 g (7 tbsp) lard (or butter, but lard gives authenticity)

  • 150 ml (⅔ cup) water

  • ½ tsp salt

  • 1 egg, beaten (for glazing)

For the Filling:

  • 500 g (1 lb) minced lamb or beef (traditionally mutton or lamb is used, but beef is also popular)

  • 1 medium onion, finely chopped

  • 1 tsp ground white pepper

  • ½ tsp ground allspice (optional but traditional in some recipes)

  • ½ tsp salt

  • 2 tbsp beef or chicken stock

Method

Step 1: Making the Hot Water Crust Pastry

Hot water crust pastry is what gives the Scotch Pie its sturdy yet flaky shell. Unlike shortcrust pastry, which is cold and crumbly, this dough is warm, pliable, and strong enough to hold its shape when baked.

  1. In a saucepan, add the lard, water, and salt. Place over medium heat and stir until the lard has completely melted and the mixture begins to simmer.

  2. Remove from heat and immediately pour the hot liquid into the flour. Stir quickly with a wooden spoon until the dough begins to come together.

  3. Once cool enough to handle, knead the dough on a lightly floured surface until smooth.

  4. Cover with a clean towel and let it rest for 20 minutes. This will make it easier to roll out later.

Step 2: Preparing the Filling

The filling of a Scotch Pie is simple yet packed with flavor. Traditionally, minced mutton seasoned with white pepper and sometimes nutmeg or allspice was used, giving the pie its signature peppery kick.

  1. In a large bowl, combine the minced meat, onion, salt, pepper, and allspice.

  2. Add a couple of tablespoons of stock to moisten the mixture slightly, ensuring it holds together without becoming too wet.

  3. Mix thoroughly with your hands or a spoon until evenly combined.

Step 3: Assembling the Pies

Scotch Pies are typically small, about 8–10 cm (3–4 inches) in diameter and 5 cm (2 inches) high. They are often baked in metal rings or cases, but you can also shape them by hand if no molds are available.

  1. Preheat the oven to 180°C (350°F).

  2. Divide the pastry into two portions—about two-thirds for the bases and one-third for the lids.

  3. Roll out the larger portion and cut circles large enough to line small pie tins or rings, leaving some dough hanging over the edges. Press firmly to avoid air pockets.

  4. Fill each pastry case generously with the meat mixture, pressing it down to remove gaps. The filling should be slightly domed on top.

  5. Roll out the remaining pastry and cut smaller circles for the lids. Place each lid on top of the filling, pressing the edges together with the overhanging dough to seal. Crimp with your fingers or a fork.

  6. Cut a small hole in the center of each lid to allow steam to escape during baking. Brush the tops with beaten egg for a golden finish.

Step 4: Baking

  1. Place the pies on a baking sheet and bake in the preheated oven for 45–50 minutes until the pastry is crisp and golden brown.

  2. Allow to cool slightly before removing from the tins or molds. The pies are best enjoyed warm but can also be eaten cold the next day.

Serving Suggestions

Scotch Pies are often served simply, but they can be elevated with traditional accompaniments. A dollop of mashed potatoes and mushy peas makes for a hearty meal, while a splash of brown sauce or gravy brings extra depth. In Scotland, it is not unusual to grab a warm Scotch Pie from a bakery and enjoy it on its own as a quick, satisfying snack.

For a modern twist, try pairing them with roasted root vegetables or serving alongside a crisp salad to balance the richness of the pastry.

Tips for Success

  • Use lard for authenticity: While butter can be used, lard gives the pastry its distinctive firmness and flavor.

  • Season boldly: White pepper is a defining characteristic of Scotch Pie. Do not be shy with the seasoning; the peppery kick is part of the charm.

  • Shape carefully: If you don’t have pie tins, you can shape the pastry cases by hand, but be sure to keep the sides thick enough so they hold when baked.

  • Storage: Scotch Pies can be kept in the refrigerator for up to 3 days and reheat beautifully in the oven. They also freeze well, making them a great make-ahead meal.

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