Scotch Pie: Minced meat pie.
The Scotch Pie is a classic Scottish savory dish, consisting of a robust, double-crust pie that encases a hearty filling of minced mutton or lamb and seasonings. This traditional pie, often enjoyed at football matches and by people on the go, is recognizable by its unique shell, created from hot water crust pastry that is baked to a crisp finish. Characterized by its compact size and portability, it is typically seasoned with spices such as nutmeg or allspice, Worcester sauce, and is sometimes accompanied by mashed potatoes or baked beans. Enjoy it either as a warm, comforting meal during colder months or as part of a picnic spread when out and about.
Delve into the heart of Scottish cuisine with this authentic recipe for traditional Scotch Pies, a beloved classic that is savored across Scotland. Brought to you by Cheryl from What's For Tea?, these pies are perfect for a hearty meal, bringing a piece of Scottish heritage into your kitchen. The combination of rich minced lamb encased in a crisp hot water crust pastry provides a comforting and satisfying experience. Roll up your sleeves and let’s make these delectable Scotch Pies together!
Ingredients:
For the Pastry:
- 250g plain flour, plus extra for dusting
- 120ml water
- 50g lard (or butter, if preferred)
For the Filling:
- 400g minced lamb (or mutton)
- 1/2 teaspoon dried marjoram
- 1 heaped teaspoon ground mace
- Salt and pepper, to taste
- 4-6 tablespoons beef stock
Equipment:
- 4 pie tins (10x4 cm with straight sides)
- A rolling pin
- A saucepan
- A mixing bowl
- Greaseproof paper
- A round cutter slightly smaller than the pie tins
- A small knife or pastry wheel
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Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hour 5 mins + chilling time
Servings: Makes 4 pies
Instructions:
1. Start by preparing the hot water pastry. In a saucepan, gently heat the water and lard together until the lard has fully melted. Be careful not to let it boil, as you don't want any water to evaporate.
2. Place the flour in a large mixing bowl and make a well in the center. Pour the hot liquid into the flour and mix well until it forms a smooth dough.
3. Flour your work surface and knead the dough for about 30 seconds to bring it together into one ball. Divide the dough into four equal pieces; each will form the base and lid of a pie.
4. Roll out one piece of dough into a circle, place it over a pie tin, and gently press it down to line the tin, leaving an overhang. Trim the excess with the back of a knife. Repeat with the remaining dough.
5. Stack the pastry-lined tins and lids with greaseproof paper in between and chill in the fridge for at least one hour, or longer if possible.
6. For the filling, combine the minced lamb, marjoram, mace, salt, pepper, and beef stock in a mixing bowl. Adjust the stock amount to get a moist but not runny mixture.
7. Preheat your oven to 190°C (375°F).
8. Remove the chilled pastry cases from the fridge and evenly distribute the filling among them. Cover each pie with a dough lid, sealing the edges. Cut a small hole in the center of each lid to allow steam to escape.
9. Bake the pies for 35 minutes or until the pastry is golden brown and the filling is cooked through.
10. Let the pies cool for a few minutes before serving warm.
Cooking Tips:
- Ensure that your work surface and rolling pin are well-floured to prevent the pastry from sticking.
- If using butter instead of lard, the pastry texture might differ slightly.
- Chill your pastry well before baking, as it helps to keep its shape and produces a flakier crust.
This recipe is attributed to Cheryl at What's For Tea? Visit her YouTube channel at https://www.youtube.com/@WhatsForTea to enjoy more delightful recipes and culinary tips
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