Warm Baked Traditional Scotch Pie Recipe
A warm, hearty traditional Scotch Pie featuring a rich minced lamb or beef filling seasoned with aromatic spices, encased in a flaky, homemade shortcrust pastry. Perfect for a comforting meal, these pies are baked to golden perfection, delivering classic Scottish flavors.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 traditional Scotch pies 1x
- Category: Savory Pie
- Method: Baking
- Cuisine: Scottish
Ingredients
Scale
Filling
- 500 g minced lamb or beef
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup beef or lamb stock
Pastry
- 500 g plain flour
- 250 g lard or vegetable shortening
- 150 ml water
Finishing
- 1 egg, beaten, for glazing
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C (355°F) to ensure it reaches the correct temperature for baking the pies.
- Prepare Filling: In a large mixing bowl, combine the minced meat, finely chopped onions, salt, ground white pepper, nutmeg, allspice, and beef or lamb stock. Mix thoroughly until all ingredients are evenly distributed.
- Melt Lard: In a saucepan, heat the water and lard together until the lard has melted completely. Remove from heat to cool slightly.
- Make Pastry Dough: Place the plain flour in a large bowl and make a well in the center. Pour the warm lard and water mixture into the well. Mix with a wooden spoon until the dough begins to come together.
- Knead Dough: Transfer the dough onto a floured surface and knead gently until the dough is smooth and elastic, ensuring a tender crust.
- Divide and Roll Dough: Divide the dough into portions: two-thirds for the pie bases and one-third for the lids. Roll out the dough destined for the bases and line each pie tin, pressing firmly into the corners to form a good base shape.
- Fill Pastry Shells: Spoon the meat mixture into each pastry shell, packing it down to remove any air pockets for an even texture.
- Form and Seal Lids: Roll out the remaining dough for the lids and place them over the filled pies. Crimp the edges firmly to seal the pies, then trim any excess dough. Make a small hole in the center of each lid to allow steam to escape during baking.
- Glaze Pies: Brush the tops of each pie with the beaten egg to give a shiny, golden finish when baked.
- Bake: Place the pies in the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and cooked through.
- Cool and Serve: Remove the pies from the oven and allow them to cool slightly before serving to enhance the flavor and texture.
Notes
- You can substitute lamb with beef or a mixture of both for different flavor profiles.
- Ensure the small hole on top of each pie lets steam escape to prevent the pastry from becoming soggy.
- For a vegetarian variation, replace the meat with a well-seasoned lentil or mushroom filling and adjust stock to vegetable stock.
- Leftover pies can be reheated in the oven at 160°C (320°F) for 10-15 minutes to retain crispness.
Keywords: Scotch pie, traditional Scottish pie, minced lamb pie, baked meat pie, savory pastry pie
