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Traditional Scotch Meat Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 84 reviews
  • Author: Elina
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 25 mins
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: Scottish

Description

Warm Baked Traditional Scotch Pie, a classic Scottish comfort food, features a savory minced meat filling encased in rich, buttery pastry and baked to golden perfection. This recipe uses minced lamb or beef combined with warming spices and stock, enveloped in a tender, flaky crust made from lard and flour. Ideal for a hearty main dish, these pies deliver deep flavor and satisfying texture, perfect for any occasion or meal.

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

Glaze and Seasoning

  • 1 egg, beaten, for glazing
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (355°F) to ensure it reaches the correct temperature for baking.
  2. Prepare Filling: In a large mixing bowl, combine minced meat, finely chopped onions, salt, ground white pepper, nutmeg, allspice, and beef or lamb stock. Mix thoroughly until well combined.
  3. Melt Lard Mixture: In a saucepan, heat water and lard together until the lard has completely melted. Remove from heat immediately to avoid overheating.
  4. Make Dough: Place plain flour in a large bowl and create a well in the center. Pour the warm lard mixture into the well and mix with a wooden spoon until the dough starts to come together.
  5. Knead Dough: Transfer the dough onto a floured surface and knead gently until smooth and elastic, ensuring the dough is fully integrated.
  6. Divide Dough: Separate the dough into two parts: two-thirds for the pie bases and one-third for the lids.
  7. Roll and Line Bases: Roll out the larger portion of dough and line each pie tin, pressing firmly into the corners to create a sturdy shell.
  8. Fill Pies: Spoon the meat mixture evenly into each dough-lined pie shell, packing it down gently to remove any air pockets.
  9. Prepare Lids: Roll out the remaining dough for the lids, then place over the filled pies. Crimp edges to seal, trim excess dough, and cut a small hole in the center of each lid to allow steam to escape during baking.
  10. Glaze: Brush the tops of the pies with beaten egg to give a beautiful golden glaze once baked.
  11. Bake: Place pies in the preheated oven and bake for 40-45 minutes or until the pastry is golden brown and cooked through.
  12. Rest: Remove pies from oven and allow them to cool slightly, about 10 minutes, to set the filling and improve texture before serving.

Notes

  • Scotch pies are traditionally made with mutton; however, lamb or beef are excellent substitutes for available tastes.
  • These pies can be prepared ahead of time and frozen before baking, making them perfect for convenient future meals.
  • While traditionally eaten warm, Scotch pies are also delicious served cold.
  • Serve the pies with classic sides such as mashed potatoes and mushy peas for a traditional Scottish meal.
  • The vent hole in the top crust helps steam escape, preventing soggy pastry and keeping the crust crisp.

Find it online: https://recipes.mbeams.com/traditional-scotch-meat-pie-recipe/