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Scotch Pie Recipe

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4.6 from 56 reviews

This traditional Scotch Pie recipe features a savory mixture of ground lamb or beef encased in a flaky, buttery pastry crust. Known for its rich seasoning including mace and nutmeg, this hearty pie is perfect as a comforting snack or a satisfying meal. The pastry is tender and crisp, complementing the flavorful spiced meat filling perfectly.

Ingredients

Scale

Filling

  • 400 g Ground lamb or a mix of lamb and beef
  • 1 tsp Salt
  • 1 tsp Onion, finely chopped
  • 1 tsp White pepper
  • 0.5 tsp Black pepper
  • 0.5 tsp Ground mace
  • 0.25 tsp Ground nutmeg

Pastry

  • 250 g All-purpose flour
  • 100 g Lard or butter (use butter for vegetarian option)
  • 100 ml Boiling water
  • 1 tsp Salt

Finishing

  • 1 Egg, beaten for brushing

Instructions

  1. Prepare the Pastry: In a large bowl, mix the all-purpose flour and 1 teaspoon salt. Rub in the lard or butter using your fingertips until the mixture resembles fine breadcrumbs. Gradually add the boiling water, stirring continuously, until a pliable dough forms. Knead the dough briefly on a floured surface until smooth, then cover and let it rest while preparing the filling.
  2. Make the Filling: In another bowl, combine the ground lamb or beef with the finely chopped onion, 1 teaspoon salt, white pepper, black pepper, ground mace, and nutmeg. Mix well to evenly distribute the spices throughout the meat.
  3. Assemble the Pies: Preheat your oven to 200°C (400°F). Roll out two-thirds of the pastry dough on a floured surface to about 3mm thickness. Cut out rounds slightly larger than your pie tins or molds and line them to form the pie cases. Spoon the meat mixture evenly into each pastry case, pressing down gently to compact the filling. Roll out the remaining pastry and cut out lids to cover each pie. Place the lids on top and press the edges firmly to seal. Trim any excess pastry. Use a few small cuts or a fork to vent the tops.
  4. Finishing Touches: Brush the tops of the pies with the beaten egg to achieve a golden, glossy finish during baking.
  5. Bake the Scotch Pies: Place the pies on a baking tray and bake in the preheated oven for about 25 to 30 minutes, or until the pastry is crisp and golden brown and the filling is cooked through. Remove from the oven and allow to cool slightly before serving.

Notes

  • Use lamb for an authentic Scottish flavor, or beef as a more common alternative.
  • For a vegetarian version, substitute the meat with a spiced vegetable or lentil filling and use butter in the pastry.
  • Ensure to vent the pie lids properly to prevent bursting during baking.
  • These pies can be made ahead and reheated; however, fresh-baked is best.
  • Serving suggestion: enjoy warm with traditional mushy peas or mustard.

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