📝 About This Recipe
A true icon of Scottish culinary heritage, the Scotch Pie is a double-crust masterpiece traditionally sold at football matches and local bakeries across the Highlands. This savory delight features a distinctively crisp, 'hot water crust' pastry shell that stands tall without a tin, filled with succulent, spiced mutton or lamb. Its unique recessed lid is designed specifically to hold a generous dollop of gravy or a scoop of mashed potatoes, making it the ultimate comfort food for a chilly afternoon.
🥗 Ingredients
The Savory Filling
- 500 grams Ground Mutton or Lamb (high quality, slightly fatty for moisture)
- 4-5 tablespoons Beef Stock (to keep the meat moist)
- 50 grams Fine Breadcrumbs (to bind the juices)
- 1/2 teaspoon Ground Mace (essential for authentic flavor)
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Onion Powder (traditional recipes avoid chunky onions)
The Hot Water Crust Pastry
- 400 grams All-Purpose Flour (sifted)
- 150 grams Lard (traditional for the correct texture)
- 150 ml Water (boiling hot)
- 1 pinch Salt
- 1 Egg (beaten, for the egg wash)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground mutton or lamb with the breadcrumbs, mace, nutmeg, salt, pepper, and onion powder. Mix by hand until well incorporated.
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2
Gradually add the beef stock to the meat mixture. The meat should be moist but not soaking wet; this ensures a juicy interior once baked. Set aside.
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3
Preheat your oven to 200°C (400°F). Sift the flour and a pinch of salt into a heatproof bowl and make a well in the center.
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4
In a small saucepan, bring the water and lard to a rolling boil. Ensure the lard is completely melted into the water.
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5
Carefully pour the boiling lard mixture into the flour well. Stir quickly with a wooden spoon until a dough forms. Once cool enough to handle, knead briefly until smooth. Do not let it cool completely, as it must be worked while warm.
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6
Divide the dough. Set aside about one-quarter of it for the lids. Divide the remaining dough into 6 equal balls.
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7
Roll out each ball into a circle. Use a straight-sided jar or a specific pie mold (about 3-4 inches wide) to shape the dough. Press the dough up the sides of the mold to create a free-standing cylinder about 1.5 inches high.
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8
Carefully remove the dough from the mold. The hot water crust should be sturdy enough to stand on its own.
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9
Fill each pastry shell with the meat mixture, pressing down firmly but leaving about half an inch of space at the top.
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10
Roll out the remaining dough and cut 6 circular lids. Place a lid on top of the meat so that it sits *inside* the pastry walls, resting on the meat. This creates the signature 'recessed' top.
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11
Dampen the edges of the lid with a little water and pinch the sides of the pastry shell slightly to seal. Use a skewer to poke a small hole in the center of the lid for steam to escape.
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12
Brush the tops and sides of the pies with the beaten egg wash for a golden, glossy finish.
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13
Place the pies on a baking tray and bake for 35-40 minutes until the pastry is golden brown and crisp, and the meat is cooked through.
💡 Chef's Tips
Use lard for the pastry rather than butter; it provides the structural integrity needed for the pie to stand without a tin. Always work the dough while it is warm; if it cools down too much, it will become brittle and crack. If you cannot find mutton, use ground lamb with a slightly higher fat content (around 20%) for the most authentic flavor. Do not skip the mace; it is the definitive spice that gives Scotch Pies their unique 'bakery' aroma. For a perfect finish, use a small straight-sided jar wrapped in cling film as your mold for shaping the crusts.
🍽️ Serving Suggestions
Serve 'Pie and Beans' by pouring hot baked beans directly into the recessed top of the pie. Pair with a side of 'clapshot' (mashed turnips and potatoes with chives). A generous squirt of brown sauce (HP Sauce) is the traditional condiment of choice. Enjoy with a hot cup of tea or a cold Scottish Ale to cut through the richness. For a full meal, serve with a side of mushy peas and extra gravy.