Non-VegetarianScottish cuisine Main Course

Scotch Pie

Name: Scotch Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 250 g Plain flour; 100 g Lard; 120 ml Water; 1 tsp Fine sea salt; 350 g minced mutton; 1 tsp ground white pepper; 0.5 tsp ground mace; 25 g Fine breadcrumbs; 45 ml beef or lamb stock

A crisp hot-water crust pastry filled with spiced minced mutton, featuring a traditional raised rim to hold gravy or baked beans.

🇬🇧United Kingdom· Central Belt

Prep: 25 min
Cook: 40 min
Total: 65 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

250 g Plain flour — plus extra for dusting
100 g Lard — diced
120 ml Water — freshly boiled
1 tsp Fine sea salt — divided
350 g minced mutton — or minced lamb
1 tsp ground white pepper — freshly ground
½ tsp ground mace — adds traditional baker's flavour
25 g Fine breadcrumbs — or pinhead rusk
45 ml beef or lamb stock — lukewarm

Equipment

•Saucepan
•Rolling pin
•Scotch pie tins or ramekins
•Baking tray
•Pastry brush

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 24 g
carbs: 44 g
fibre: 2 g
protein: 22 g
calories: 480 kcal

Instructions

1
Preheat your oven to 200°C (180°C fan) and grease four straight-sided pie tins.
2
Mix the minced meat, white pepper, mace, breadcrumbs, stock, and half the salt in a bowl.
3
Heat the water and lard in a saucepan on the hob until boiling.
4
Pour the hot liquid into the flour and remaining salt, stirring quickly with a spoon.
5
Knead the warm dough briefly until smooth, then cut off one quarter for the lids.
6
Divide the remaining dough into four pieces and press each into the tins with a raised rim.
7
Divide the spiced filling evenly between the cases and pack it down lightly.
8
Roll out the reserved pastry, cut four round lids, and press them into place below the rim.
9
Cut a small steam vent in the centre of each lid.
10
Bake on a baking tray for 35 to 40 minutes until golden and crisp.

Chef's tips

Shape the hot-water pastry while it is still warm, as it turns brittle once cooled. Leave the top lid sitting slightly lower than the pastry rim to create the classic Scottish well for gravy or beans.