READY IN
55 mins

+ waiting
Scotch Pie Recipe

Scotch Pie

Graham

Recipe by  

There are some amazing things in Scotland... men in kilts, haggis, deep-fried Mars bars, the Loch Ness Monster and Scotch Pies (usually served with mushy peas).

Not only is the filling of spiced lamb just bursting with flavour, but the shape of the pie with its "indented lid" makes it perfect for eating as a snack with your fingers. The rim of pastry around the top means that you can pile all sorts of 'added extras' on top – mushy (or "buster") peas and gravy is traditional. Like other Scottish foods I could name, Scotch Pies are NOT for those who want to lose weight! Here, I use a traditional hot water pastry, made from a mixture of lard and flour which, believe it or not, is delicious straight from the oven – crisp, golden brown, and very rich.

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 45 Minutes

Ingredients for Scotch Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 4 pies:
FOR THE PASTRY
8 oz
plain flour (all purpose flour)
3½ oz
lard
4 fl oz
hot water
 
salt
 
milk
 
olive oil
FOR THE FILLING
8 oz
lean minced lamb
1
small onion
¼ teaspoon
mace
½ teaspoon
fresh thyme
½ teaspoon
freshly ground black pepper
3 fl oz
lamb or beef gravy
 
olive oil

 

How to Cook Scotch Pie

  1. Make the pastry cases first. Put the plain flour into a deep bowl and make a hole in the centre with your fingers. Chop the lard into small cubes and place in a pan with the hot water. Heat the pan and stir until the lard has melted and mixed into the water. Pour this liquid into the hole in the flour and, using a spoon, combine the ingredients into a dough (it's actually easier to use your hands once the lard and water have cooled enough).
  2. Roll the dough out on a flat, floured surface to form a sheet of pastry. Take a clean 3½" (9cm) ramekin dish and oil the sides and the base externally. Place it base-up on the worktop. Cut a rough circle of pastry about 8" (20cm) in diameter and carefully drape it over the ramekin dish. Use a knife to trim the pastry then repeat this with more ramekin dishes for all the pies (so a total of four times if you are following this recipe exactly). Place the dishes and pastry in the fridge for 30 minutes for the pastry to harden enough to keep its shape. Keep the remaining pastry for the lids.
     
  3. Meanwhile, you can make the filling... Peel and finely chop the onion. Place a little oil on a saucepan and add the onion. Cover with a tight fitting lid and cook over a low heat, stirring from time to time, until the onions are translucent and have a soft texture. Stir in the mace, thyme and freshly-ground black pepper.
  4. Place the onions into a deep bowl and add the gravy (a ready-made gravy mix is fine for this recipe). Allow the mixture to cool then add the minced lamb and stir thoroughly to mix the ingredients.
  5. When the pastry has hardened, carefully peel the pie bottoms off the ramekin dishes - they should stand unassisted. Spoon the meat into the pastry cases up to a point about 2/3 of the height of the pastry-case (so about 1" of meat). Roll the remaining pastry and use the open end of one of the ramekin dishes like a cookie-cutter to cut the correct size for your pie-lids. Place the pie-lids on the pies, lightly pushing the lid down on to the filling so there is a ½" (1cm) deep rim around the top of the pie.
  6. Scotch PiePour a little milk into a bowl and brush the pies with it to help them brown evenly. Place the pies on a flat baking tray and bake in a preheated moderately cool oven (Mk 2 - 300ºF - 150ºC) for 45 minutes until golden brown. Serve hot with French Fries and Baked Beans, or with Mushy Peas, or with almost anything you can imagine!!

 
Graham GRAHAM'S HOT TIP:
Make sure you oil the ramekin dishes well. Nothing worse than waiting 30 minutes for your pastry to harden and then you can't get it loose from the mould!
 
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

131 Recipes for Parties
131 Recipes for Parties

Birthday? Wedding Anniversary? Graduation? Whatever the reason, our recipes for parties bring together all the best elements for you.

20 Chinese Meals for Everyone
20 Chinese Meals for Everyone

Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.

135 Comfort Foods
135 Comfort Foods

Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.

Other Lamb Recipes

Minted Lamb Meatballs
Minted Lamb Meatballs

Minted Lamb Meatballs is a little bit "fiddly" but I've included it because it makes a superb starter for any meal if you are entertaining.

Slow Roast Leg of Lamb with Herb Rub
Slow Roast Leg of Lamb with Herb Rub

Slow Roast Leg of Lamb with Herb Rub has the added advantage that it makes its own delicious gravy. It's perfect for a big meal with friends or family

Oh So Simple Roast Lamb
Oh So Simple Roast Lamb

Oh So Simple Roast Lamb is what its says... dead simple! It also happens to be delicious. Worth trying even if you've never cooked a meat joint before

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up